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Swordfish with Italian parsley salad and garlic mash
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Irresistible Swordfish with garlic mash, perfect for everyone!
Ingredients:
  • 80ml milk
  • 4 x 200g swordfish steaks
  • 100ml olive oil, plus extra to brush
  • 250.00 ml roughly chopped flat-leaf parsley leaves
  • 40.00 ml capers, rinsed, drained, chopped
  • 125.00 ml sliced pitted green olives
  • Zest and juice of 1 lemon
  • 1kg floury potatoes (such as sebago or King Edward), peeled, chopped
  • 4 garlic cloves
  • 60ml olive oil
Instructions:
  • Make the mash by simmering potatoes and garlic in salted water until tender. Drain, shake off excess water over low heat, then mash with milk and oil. Season generously and keep warm for serving.
  • Drizzle the fish with additional oil, generously season, and gently press in some of the parsley.
  • Combine capers, olives, lemon zest, lemon juice, and remaining parsley in a bowl. Season with pepper and gradually whisk in the oil.
  • Preheat a sizzling chargrill pan or barbecue until hot, then cook the fish for 2 minutes on each side until beautifully seared with a perfect pink center, or until it reaches your desired doneness.
  • Plate the fish alongside garlic mashed potatoes, garnished with a parsley salad on top.

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