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Blackened Swordfish Steak With Chipped Potatoes

4 160 g swordfish steaks; (160 to 170)
100 g Butter; melted
4 lg Potatoes; (Cara or King Edward)


Blackening Seasoning
3 ts Salt
3 tb Sweet paprika
2 tb White ground pepper
2 tb Black ground pepper
1 1/2 tb Dried thyme
1 1/2 tb Dried oregano
3 ts Onion powder
3 ts Garlic powder
3 ts Cayenne pepper


Salsa
100 g Capers
100 g Fresh coriander leaves; picked
50 g Shallots; chopped
1 Clove garlic; finely chopped
50 ml White wine
125 ml Fish stock; (bouillon will do)
250 ml Extra virgin olive oil
Salt and pepper


Combine all the ingredients for the seasoning. Brush the swordfish steaks with the butter and sprinkle generously with the seasoning. For the salsa, place capers, coriander, shallots and garlic in a food processor and chop everything finely adding gradually the white wine, fish stock and olive oil until all is combined.


Cut the potatoes in long wedges with the skin on, and deep fry in vegetable or cooking oil until golden brown, crisp and cooked. Season with salt. Sear the swordfish steak on a very hot griddle or heavy frying pan with no added oil to achieve the blackened effect. Place the deep fried potatoes on the plate with the fish on top and salsa around the plate.



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