Name: Swordfish with warm potato salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 500g small chat potatoes, cut into chunks; 36.40 gm olive oil, plus extra to brush; 42.00 gm lemon juice; 1 small red onion, finely sliced; 82.50 ml small pitted black olives; 20.00 ml baby capers, rinsed; 4 x 150g swordfish steaks; 125.00 ml flat-leaf parsley leaves; Lemon wedges, to serve

Swordfish with warm potato salad

0 Likes

Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Swordfish: meaty, rich, and flavorful fish; perfect grilled or pan-seared.

Ingredients:

500g small chat potatoes, cut into chunks
36.40 gm olive oil, plus extra to brush
42.00 gm lemon juice
1 small red onion, finely sliced
82.50 ml small pitted black olives
20.00 ml baby capers, rinsed
4 x 150g swordfish steaks
125.00 ml flat-leaf parsley leaves
Lemon wedges, to serve

Instructions:

Cook potatoes in boiling water or steam until they are soft.
In a large bowl, combine the olive oil, lemon juice, red onion, olives, and capers.
Drain the hot potatoes and transfer them to a bowl. Toss to coat and gently crush them with a fork.
Preheat a non-stick frypan over high heat. Brush the swordfish with a touch of extra olive oil and sear each side for 2 minutes until golden brown.
Mix the parsley leaves into the potato salad, distribute onto plates, and place swordfish fillets on top. Season with salt and pepper, and serve with lemon wedges.

We use cookies

Similar Recipes

Fish and prawn tagine with apricots

Swordfish with capsicum & macadamia pesto

Swordfish with Smoked Paprika

Swordfish with Strawberry Salsa

Swordfish with Italian parsley salad and garlic mash