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  • How To: Sheet Pan Swordfish with Corn, Squash, and Shishito Peppers

    Preheat oven to 450 F. Line a baking sheet with foil. Cut 3 medium potatoes into 1-inch pieces. Toss with 2 tbsp olive oil, salt, and pepper. Spread out evenly on the lined sheet and bake in oven 10 minutes. Remove kernels from 3 ears corn by placing corn upright on a cutting board, flat end down, holding securely at the top, and cutting down the sides. Cut 2 medium zucchini or yellow squash into 1-inch pieces. Toss zucchini and corn kernels with 3 tbsp olive oil; season with salt, and pepper. Once potatoes have baked 10 minutes, add veggies to same sheet, placing around potatoes, then return to oven and bake 8 minutes more. Meanwhile, cut three 6-8 oz swordfish steaks into 1 1/2-inch cubes and coat in in 1 tbsp olive oil; season with salt and pepper. For a spicier flavor, also coat in 3 tbsp harissa. Take 12 shishito peppers and coat them in 1 tsp olive oil and salt. Remove sheet from oven after 8 minutes and add swordfish and peppers. Bake until fish is cooked and veggies are tender, about 8 minutes. Let rest a few minutes before serving.
  • Wild Swordfish Steak
    4.5 star ratingExpert Rating 4.5/5
      $26.99/lb
    • Organic Green Zucchini
      4 star ratingExpert Rating 4.0/5
        $2.99/lb
      • Ark FoodsGreen Shishito Peppersapprox. 8oz
        • approx. 8oz
        $4.29/ea2 for $7
      • MinaHarissa, Spicy Moroccan Red Pepper Sauce10oz
        • 10oz
        • $12.78/lb
        $7.99/ea

      How To: Sheet Pan Swordfish with Corn, Squash, and Shishito Peppers

      Preheat oven to 450 F. Line a baking sheet with foil. Cut 3 medium potatoes into 1-inch pieces. Toss with 2 tbsp olive oil, salt, and pepper. Spread out evenly on the lined sheet and bake in oven 10 minutes. Remove kernels from 3 ears corn by placing corn upright on a cutting board, flat end down, holding securely at the top, and cutting down the sides. Cut 2 medium zucchini or yellow squash into 1-inch pieces. Toss zucchini and corn kernels with 3 tbsp olive oil; season with salt, and pepper. Once potatoes have baked 10 minutes, add veggies to same sheet, placing around potatoes, then return to oven and bake 8 minutes more. Meanwhile, cut three 6-8 oz swordfish steaks into 1 1/2-inch cubes and coat in in 1 tbsp olive oil; season with salt and pepper. For a spicier flavor, also coat in 3 tbsp harissa. Take 12 shishito peppers and coat them in 1 tsp olive oil and salt. Remove sheet from oven after 8 minutes and add swordfish and peppers. Bake until fish is cooked and veggies are tender, about 8 minutes. Let rest a few minutes before serving.