Yield: 4 servings
Preheat oven to 400 degrees. Place whole potatoes on a sheet pan and roast for 35-40 minutes or until the potato skins begin to burst.
Rub 1.5 tablespoons of Garlic Butter Pepper Herb Rub with 2 tablespoons of olive oil over the swordfish steaks. Set aside and heat a grill or grill pan on high and spray with cooking spray. Grill swordfish steaks 5 minutes on one side, flip, and grill for another 3-4 minutes. Set aside to rest.
In a mason jar, combine 1/2 tablespoon Garlic Butter Pepper Herb Rub, garlic, Dijon mustard, Champagne vinegar, 1/2 cup of olive oil, and kosher salt. Shake vigorously until well combined.
When potatoes are finished roasting, place in a large bowl and mash with a potato masher. Drizzle the herbed vinaigrette over all the potatoes and combine well. Fold in chopped scallions and serve at room temperature.
More About This Recipe
Any leftover vinaigrette can be used for a dressing for a green salad to be served with the swordfish and potato salad.