Simple Weeknight Meals: Swordfish with Olives and Capers, and More

Todd ColemanSwordfish with Olives and Capers
This dish matches meaty swordfish steaks with a rustic, briny sauce of tomatoes, olives, and capers.
SERVES 4

INGREDIENTS
4 swordfish steaks (about 6 oz. each and ⅜" thick), skin removed
Kosher salt and freshly ground black pepper, to taste
¼ cup extra-virgin olive oil
2 cloves garlic, thinly sliced
½ cup large green olives, such as cerignola, pitted and roughly chopped
3 tbsp. salt-packed capers, soaked and drained
¼ tsp. crushed red chile flakes
2 tbsp. roughly chopped flat-leaf parsley
1 tbsp. fresh lemon juice

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INSTRUCTIONS
1. Season swordfish with salt and pepper. Heat oil in a 12" skillet over high heat. Working in two batches, add swordfish and cook, flipping once, until golden brown and medium rare, about 3 minutes. Transfer swordfish to a plate, leaving oil in skillet.

2. Reduce heat to medium; add garlic and cook, stirring, until soft, about 3 minutes. Add tomatoes, olives, capers, and chile flakes and cook, stirring, until tomatoes soften and release some of their juices, about 5 minutes. Return swordfish steaks to skillet, nestling them in the sauce, and add parsley and lemon juice; cook until fish is cooked through. To serve, transfer swordfish to a platter and spoon sauce over top.

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André Baranowski Whipped Mashed Potatoes with Celery Root
Celery root (along with a bit of grated grana padano cheese) adds a deep, earthy backbone to this potato recipe. It's a tweak even a diehard traditionalist can love.
SERVES 8

INGREDIENTS
1 lb. celery root
2 cups half-and-half
8 tbsp. unsalted butter
8 sprigs thyme
3 lbs. russet potatoes, peeled and cut into ½" cubes
2 tsp. kosher salt, plus more for seasoning
1 cup finely grated grana padano cheese
Freshly ground white pepper

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INSTRUCTIONS
1. Peel and cut celery root cut into ½" cubes and combine in a 2-qt. saucepan with half-and-half, butter, and thyme and bring to boil over medium-high heat. Lower heat to medium-low and simmer, partially covered, until celery root is tender, about 25 minutes.

2. Discard thyme. Transfer celery root mixture to a food processor and purée. Scrape mixture through a sieve into a clean saucepan; keep warm over low heat.

3. Meanwhile, combine potatoes and 2 tsp. of the salt in a 6-qt. saucepan and add water so that potatoes are covered by 1". Bring to a boil over high heat, lower the heat to medium low, and simmer until potatoes are tender, 10-15 minutes. Drain potatoes and pass them through a ricer into a large bowl. (For even smoother potatoes, mash with a potato masher as well).

4. Transfer potatoes to the saucepan of puréed celery root and whisk in cheese until cheese is melted and potatoes are smooth and hot. Season with salt and pepper to taste.

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