- 1 1/2 pounds boiling potatoes (about 4), cut into 1/2-inch pieces
- 1/2 cup olive oil
- 5 cloves garlic, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 4 swordfish steaks, about 1 inch thick (about 2 pounds in all)
- 1 teaspoon chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crumbled
- 1 cup mayonnaise
- 2 tablespoons chopped fresh parsley
- 2 tablespoons drained chopped capers
- 1 teaspoon wine vinegar
How to make this recipe
Heat the oven to 400°. In a large roasting pan, toss the potatoes with 1/4 cup of the oil, half the garlic, and 1/4 teaspoon each salt and pepper. Put in the oven for 15 minutes; stir once.
Meanwhile, coat the swordfish with the remaining 1/4 cup oil, garlic, 1/4 teaspoon each salt and pepper, and the rosemary. Put the fish on a baking sheet and put it in the oven along with the potatoes. Cook, stirring the potatoes once, until the fish and potatoes are both done, 10 to 12 minutes for 1-inch-thick steaks.
In a small bowl, combine the mayonnaise with the parsley, capers, and vinegar. Serve the roasted swordfish and potatoes with the caper mayonnaise.
Variations Try tuna, salmon, or codfish steaks instead of the swordfish. Fillets will also be good in this recipe, but you'll need to cut down on the cooking time. If you do, be sure the potatoes still cook for twenty-five minutes. Just put the fish in later.
Though not a typical Italian wine, Pinot Noir is superb with swordfish. There are some tasty Pinot Noirs from the Alto Adige and Friuli, which you'll find under the Italian name Pinot Nero.