Swordfish with peppers and potatoes from America's Test Kitchen Special Issue: Mediterranean Instant Pot (2021): Easy, Inspired Meals for Eating Well (page 85)

  • potatoes
  • garlic
  • Show all ingredients...

  • EYB Comments

    Can substitute a combination of crushed red pepper flakes and paprika for piment d'Espelette.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Salsa verde

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute a combination of crushed red pepper flakes and paprika for piment d'Espelette.

  • laws on January 25, 2025

    Recipes says you can substitute halibut for swordfish.

  • laws on January 25, 2025

    Definitely make the Salsa verde to accompany this dish. I substituted 2 pieces of thawed frozen cod for the swordfish because we had cod. The fish was cooked perfectly. I didn't want to cook 4 pieces of fish because there was only 2 of us eating the dish. The peppers were perfect but we felt the potatoes could have been cooked a tiny bit more - maybe that was because I only put in half as much fish as called for? Maybe next time I will microwave the potatoes for a minute first. Used about 3/4 cup of juice from canned tomatoes and as I thought 1/4 cup was not enough and food would scorch. Used red pepper flakes and sweet paprika in place of piment d'Espelette as suggested in recipe. I will definitely make this again. We have left over peppers and potatoes so will eat them with tonight with pork tenderloin.

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