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SERVES:
2

INGREDIENTS:

2 6-7 ounce swordfish fillets
salt and pepper for seasoning fish
olive oil for sauteing fish and veggies

4-5 baby potatoes, cut into 1/2 inch thick slices
1 medium onion, halved and thinly sliced
1 medium red pepper, quartered, deseeded and sliced
1 Tbs finely chopped fresh rosemary
approx. 1/3 cup vegetable or chicken stock
salt and pepper to taste

PROCEDURE:

Get all the veggies cut and ready to go, cutting the baby potatoes crosswise into 1/2-inch thick slices last so that they don't turn brown.

Add a good splash of olive oil to a large nonstick pan on medium high heat and, when the oil is hot, add the salt and pepper seasoned swordfish fillets first, and then add the sliced potatoes.

The idea is to stay with this and brown the swordfish up a bit on both sides but you don't really want the swordfish to be cooked all the way through at this point in the recipe.
Once the swordfish is lightly browned on both sides, take it out of the pan and put it on a clean plate.

Add another splash of olive oil to the pan and add 1 medium sliced onion and 1 medium deseeded and sliced red pepper, add 1 Tbs finely chopped fresh rosemary and toss everything together.

Stir that around and let it cook along for a few minutes until the peppers and onions are nice and soft and the potatoes are pretty soft to the tooth as well.

Then add the kernels of corn from 2 ears of corn, add the swordfish back to the pan, add a splash of chicken or vegetable stock, turn the heat down a little bit and put a lid on top.

Stay with that, it'll only take a couple of minutes, you want the swordfish to just be cooked through...then season it with salt and pepper to taste and it is good to go!

HINTS:

Add some chopped green onions or a handful of fresh spinach to the mix near the end of the process to give the overall dish a nice green splash of color.

Stir a couple of Tbs of butter into the veggies before serving for a rich and creamy touch.