Swordfish With Red Pepper Sauce And Potatoes

• 4 (6-ounce) swordfish steaks
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 3/4 pound new potatoes (about 12)
• 1 cup bottled roasted red bell peppers, rinsed and drained
• 3 tablespoons slivered almonds
• 7 teaspoons olive oil, divided
• 1 small garlic clove, crushed
• Chopped flat-leaf parsley (optional)

1. Rinse swordfish; pat dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Cut potatoes in half lengthwise. Place a vegetable steamer in a large saucepan filled one-third full with water; bring to a boil. Add potatoes; cover and steam for 12 minutes.
3. Place bell peppers, almonds, 2 tablespoons olive oil, and garlic in the bowl of a food processor; process until smooth. Add remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; pulse to combine.
4. Heat 1 teaspoon oil in a skillet over medium-high heat. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with potatoes and sauce. Garnish with parsley, if desired.

swordfish steaks, kosher salt, freshly ground black pepper, potatoes, red bell peppers, almonds, olive oil, garlic, flatleaf parsley

Taken from www.myrecipes.com/recipe/swordfish-red-pepper-sauce-potatoes (may not work)