Panfried Swordfish with Sweet Potatoes & Mushrooms Florentine
The dish Panfried Swordfish with Sweet Potatoes and Mushrooms Florentine doesn’t have a single origin story like some classic dishes, but it reflects a fusion of Mediterranean and European culinary traditions:
- Swordfish (Mediterranean Influence)
Swordfish is a staple in Southern Italian, Greek, and Spanish cuisines—especially in coastal regions like Sicily, where it’s often grilled or pan-fried with olive oil, lemon, and herbs. The panfrying method keeps it simple and flavorful.
- Sweet Potatoes (New World Ingredient)
Sweet potatoes are native to Central and South America. Their inclusion in European or fusion dishes became common after the Columbian Exchange (post-1492), and they pair well with savory proteins like fish, adding balance and nutrition.
- Mushrooms Florentine (French/Italian Fusion)
The “Florentine” style refers to dishes prepared with spinach and a creamy or buttery component, often associated with French cuisine influenced by Italian traditions (particularly from Florence, Italy). Mushroom Florentine likely evolved from this style, swapping spinach for earthy mushrooms but keeping the creamy or wine-based sauce.
Summary:
This dish is a modern fusion likely inspired by:
- Mediterranean cooking(swordfish, panfrying, olive oil)
- French-Italian tradition(à la Florentinestyle)
- New World produce(sweet potatoes)
The dish Panfried Swordfish with Sweet Potatoes and Mushrooms Florentine doesn’t have a single origin story like some classic dishes, but it reflects a fusion of Mediterranean and European culinary traditions:
- Swordfish (Mediterranean Influence)
Swordfish is a staple in Southern Italian, Greek, and Spanish cuisines—especially in coastal regions like Sicily, where it’s often grilled or pan-fried with olive oil, lemon, and herbs. The panfrying method keeps it simple and flavorful.
- Sweet Potatoes (New World Ingredient)
Sweet potatoes are native to Central and South America. Their inclusion in European or fusion dishes became common after the Columbian Exchange (post-1492), and they pair well with savory proteins like fish, adding balance and nutrition.
- Mushrooms Florentine (French/Italian Fusion)
The “Florentine” style refers to dishes prepared with spinach and a creamy or buttery component, often associated with French cuisine influenced by Italian traditions (particularly from Florence, Italy). Mushroom Florentine likely evolved from this style, swapping spinach for earthy mushrooms but keeping the creamy or wine-based sauce.
Summary:
This dish is a modern fusion likely inspired by:
- Mediterranean cooking(swordfish, panfrying, olive oil)
- French-Italian tradition(à la Florentinestyle)
- New World produce(sweet potatoes)
Instructions:
- Prepare the Sweet Potatoes:
- Heat 1 tbsp olive oil in a skillet over medium heat.
- Add diced sweet potatoes, season with sea salt, pepper, and paprika.
- Sauté for about 12–15 minutes, stirring occasionally until golden and tender. Keep warm.
- Cook the Mushrooms Florentine:
- In another skillet, heat 1 tbsp olive oil over medium-high heat.
- Add mushrooms and sauté until golden brown (5–6 minutes).
- Stir in garlic, cook 1 minute more.
- Add spinach and cook until wilted.
- Lower heat, stir in cream and Parmesan. Season with sea salt, pepper, and a pinch of nutmeg. Simmer until slightly thickened (2–3 minutes). Set aside.
- Panfry the Swordfish:
- Pat swordfish steaks dry and season with sea salt, pepper, and lemon zest.
- Heat olive oil and butter in a clean skillet over medium-high heat.
- Add swordfish and sear 3–4 minutes per side, until golden and cooked through (internal temp 135–140°F).
- Add garlic during the last minute and finish with lemon juice over the top.
To Serve:
Plate sweet potatoes and spoon over the creamy mushrooms Florentine. Top with the swordfish and a sprinkle of fresh herbs (like parsley or thyme) if desired.
Thank you for trying this recipe. Please let me know how you liked it. If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good seafood page.
Panfried Swordfish with Sweet Potatoes & Mushroom Florentine