Grilled Swordfish with Potatoes and Salsa Verde
By America's Test KitchenPublished on March 28, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
1 ½ pounds small red potatoes, halved⅓ cup extra-virgin olive oil, divided2 ⅛ teaspoons table salt, divided1 teaspoon pepper, divided2 (1-pound) skinless swordfish steaks, 1 to 1½ inches thick½ cup minced fresh parsley 2 tablespoons capers, rinsed and minced2 teaspoons finely grated lemon zest plus 4 teaspoons juice2 anchovy fillets, rinsed and minced1 garlic clove, minced
Before You Begin
Use small red potatoes measuring 1 to 2 inches in diameter. You will need six 12-inch metal skewers for this recipe.
Instructions
- Toss potatoes with 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl. Cover and microwave until tender, 8 to 12 minutes, stirring halfway through microwaving.
- Cut swordfish steaks in half to make 4 equal pieces. Brush swordfish with 1 tablespoon oil and sprinkle with 1½ teaspoons salt and ½ teaspoon pepper. Thread potatoes onto six 12-inch metal skewers, with all cut sides facing in same direction. Combine parsley, capers, lemon zest and juice, anchovies, garlic, remaining oil, remaining ⅛ teaspoon salt, and remaining ¼ teaspoon pepper in bowl; set aside salsa verde.
- Grill swordfish over hot fire until browned on both sides and swordfish registers 130 degrees, 8 to 12 minutes. Transfer swordfish to platter and tent with foil. Grill potatoes until hot throughout and charred in spots, about 3 minutes per side. Serve swordfish and potatoes with salsa verde.
Time
30 minutesYield
Serves 4Ingredients
1 ½ pounds small red potatoes, halved
⅓ cup extra-virgin olive oil, divided
2 ⅛ teaspoons table salt, divided
1 teaspoon pepper, divided
2 (1-pound) skinless swordfish steaks, 1 to 1½ inches thick
½ cup minced fresh parsley
2 tablespoons capers, rinsed and minced
2 teaspoons finely grated lemon zest plus 4 teaspoons juice
2 anchovy fillets, rinsed and minced
1 garlic clove, minced
Ingredients
1 ½ pounds small red potatoes, halved
⅓ cup extra-virgin olive oil, divided
2 ⅛ teaspoons table salt, divided
1 teaspoon pepper, divided
2 (1-pound) skinless swordfish steaks, 1 to 1½ inches thick
½ cup minced fresh parsley
2 tablespoons capers, rinsed and minced
2 teaspoons finely grated lemon zest plus 4 teaspoons juice
2 anchovy fillets, rinsed and minced
1 garlic clove, minced
Ingredients
1 ½ pounds small red potatoes, halved
⅓ cup extra-virgin olive oil, divided
2 ⅛ teaspoons table salt, divided
1 teaspoon pepper, divided
2 (1-pound) skinless swordfish steaks, 1 to 1½ inches thick
½ cup minced fresh parsley
2 tablespoons capers, rinsed and minced
2 teaspoons finely grated lemon zest plus 4 teaspoons juice
2 anchovy fillets, rinsed and minced
1 garlic clove, minced
Why This Recipe Works
Microwaving the potatoes before grilling keeps them from burning before cooking through, and a punchy Italian-style salsa verde complements the rich swordfish.
Before You Begin
Use small red potatoes measuring 1 to 2 inches in diameter. You will need six 12-inch metal skewers for this recipe.
Instructions
- Toss potatoes with 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl. Cover and microwave until tender, 8 to 12 minutes, stirring halfway through microwaving.
- Cut swordfish steaks in half to make 4 equal pieces. Brush swordfish with 1 tablespoon oil and sprinkle with 1½ teaspoons salt and ½ teaspoon pepper. Thread potatoes onto six 12-inch metal skewers, with all cut sides facing in same direction. Combine parsley, capers, lemon zest and juice, anchovies, garlic, remaining oil, remaining ⅛ teaspoon salt, and remaining ¼ teaspoon pepper in bowl; set aside salsa verde.
- Grill swordfish over hot fire until browned on both sides and swordfish registers 130 degrees, 8 to 12 minutes. Transfer swordfish to platter and tent with foil. Grill potatoes until hot throughout and charred in spots, about 3 minutes per side. Serve swordfish and potatoes with salsa verde.
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