What are the main ingredients in Strandveld’s Swordfish & Creamy Mash?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Paper Towel, Butter

What is the nutritional information of Strandveld’s Swordfish & Creamy Mash?

Calories: 781, Carbs: 86 grams, Fat: grams, Protein: 44.2 grams, Sugar: 9.7 grams, Salt: 776 grams

How do I prepare Strandveld’s Swordfish & Creamy Mash?

MAKE THE MASH: Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover. TOAST THE ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CHAR THE CORN: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. DO THE DRIZZLE: In a small bowl, combine the mayo, the curry powder (to taste), a squeeze of lemon juice, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside. FRESH SALAD: In a salad bowl, toss together the shredded leaves, the diced cucumber, the charred corn, ½ the toasted nuts, a squeeze of lemon juice, a drizzle of olive oil, and seasoning. Set aside. FRY THE FISH: Return the pan to medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter and the Cape Bay spice. Remove from the pan, reserving any pan juices, and season. TIME TO DINE: Serve up the creamy mash and top with the golden swordfish. Drizzle with any reserved pan juices and the curried mayo sauce. Side with the corn & cucumber salad and finish with sprinklings of the remaining nuts. Serve any remaining lemon wedges on the side. Dive in, Chef!

What should be prepared from my kitchen to make Strandveld’s Swordfish & Creamy Mash?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Paper Towel, Butter

Strandveld’s Swordfish & Creamy Mash

Name: Strandveld’s Swordfish & Creamy Mash
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Milk (optional); Paper Towel; Butter

This dish features a Cape Malay spiced & butter-basted swordfish fillet served on top of silky potato mash, sided with a cucumber & charred corn salad. Garnished with toasted almonds and a squeeze of lemon juice. Perfection!

Strandveld’s Swordfish & Creamy Mash

with a charred corn & cucumber salad

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Almonds
Corn
Cucumber
Fish
Lemon
Line-caught Swordfish Fillet
Line-caught Swordfish Fillets
Medium Curry Powder
Potato
Salad Leaves
Spice & All Things Nice Cape Bay Seasoning
That Mayo (Original)

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Milk (optional)
Paper Towel
Butter

Photo of Strandveld’s Swordfish & Creamy Mash

Serves 1

MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOAST THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR THE CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
DO THE DRIZZLE
In a small bowl, combine the mayo, the curry powder (to taste), a squeeze of lemon juice, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
FRESH SALAD
In a salad bowl, toss together the shredded leaves, the diced cucumber, the charred corn, ½ the toasted nuts, a squeeze of lemon juice, a drizzle of olive oil, and seasoning. Set aside.
FRY THE FISH
Return the pan to medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter and the Cape Bay spice. Remove from the pan, reserving any pan juices, and season.
TIME TO DINE
Serve up the creamy mash and top with the golden swordfish. Drizzle with any reserved pan juices and the curried mayo sauce. Side with the corn & cucumber salad and finish with sprinklings of the remaining nuts. Serve any remaining lemon wedges on the side. Dive in, Chef!

Potato - 200g
Almonds - 10g
Corn - 50g
That Mayo (Original) - 40ml
Medium Curry Powder - 5ml
Lemon - 1
Salad Leaves - 20g
Cucumber - 50g
Line-caught Swordfish Fillet - 1
Spice & All Things Nice Cape Bay Seasoning - 5ml

Download the Recipe

Serves 2

MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOAST THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR THE CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
DO THE DRIZZLE
In a small bowl, combine the mayo, the curry powder (to taste), a squeeze of lemon juice, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
FRESH SALAD
In a salad bowl, toss together the shredded leaves, the diced cucumber, the charred corn, ½ the toasted nuts, a squeeze of lemon juice, a drizzle of olive oil, and seasoning. Set aside.
FRY THE FISH
Return the pan to medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter and the Cape Bay spice. Remove from the pan, reserving any pan juices, and season.
TIME TO DINE
Serve up the creamy mash and top with the golden swordfish. Drizzle with any reserved pan juices and the curried mayo sauce. Side with the corn & cucumber salad and finish with sprinklings of the remaining nuts. Serve any remaining lemon wedges on the side. Dive in, Chef!

Potato - 400g
Almonds - 20g
Corn - 100g
That Mayo (Original) - 80ml
Medium Curry Powder - 10ml
Lemon - 1
Salad Leaves - 40g
Cucumber - 100g
Line-caught Swordfish Fillets - 2
Spice & All Things Nice Cape Bay Seasoning - 10ml

Download the Recipe

Serves 3

MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOAST THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR THE CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
DO THE DRIZZLE
In a small bowl, combine the mayo, the curry powder (to taste), a squeeze of lemon juice, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
FRESH SALAD
In a salad bowl, toss together the shredded leaves, the diced cucumber, the charred corn, ½ the toasted nuts, a squeeze of lemon juice, a drizzle of olive oil, and seasoning. Set aside.
FRY THE FISH
Return the pan to medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter and the Cape Bay spice. Remove from the pan, reserving any pan juices, and season.
TIME TO DINE
Serve up the creamy mash and top with the golden swordfish. Drizzle with any reserved pan juices and the curried mayo sauce. Side with the corn & cucumber salad and finish with sprinklings of the remaining nuts. Serve any remaining lemon wedges on the side. Dive in, Chef!

Potato - 600g
Almonds - 30g
Corn - 150g
That Mayo (Original) - 125ml
Medium Curry Powder - 15ml
Lemon - 1
Salad Leaves - 60g
Cucumber - 150g
Line-caught Swordfish Fillets - 3
Spice & All Things Nice Cape Bay Seasoning - 15ml

Download the Recipe

Serves 4

MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOAST THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR THE CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
DO THE DRIZZLE
In a small bowl, combine the mayo, the curry powder (to taste), a squeeze of lemon juice, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
FRESH SALAD
In a salad bowl, toss together the shredded leaves, the diced cucumber, the charred corn, ½ the toasted nuts, a squeeze of lemon juice, a drizzle of olive oil, and seasoning. Set aside.
FRY THE FISH
Return the pan to medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter and the Cape Bay spice. Remove from the pan, reserving any pan juices, and season.
TIME TO DINE
Serve up the creamy mash and top with the golden swordfish. Drizzle with any reserved pan juices and the curried mayo sauce. Side with the corn & cucumber salad and finish with sprinklings of the remaining nuts. Serve any remaining lemon wedges on the side. Dive in, Chef!