Name: Roasted Swordfish and Potatoes with Caper Mayonnaise
Yield: 4 servings
Ingredients: 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

Servings: 4 persons

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

1
Heat the oven to 400.
2
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.
3
Put in the oven for 15 minutes; stir once.
4
Meanwhile, coat the swordfish with the remaining 1/4 cup oil, garlic, 1/4 teaspoon each salt and pepper, and the rosemary.
5
Put the fish on a baking sheet and put it in the oven along with the potatoes.
6
Cook, stirring the potatoes once, until the fish and potatoes are both done, 10 to 12 minutes for 1-inch-thick steaks.
7
In a small bowl, combine the mayonnaise with the parsley, capers, and vinegar.
8
Serve the roasted swordfish and potatoes with the caper mayonnaise.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Roasted Swordfish and Potatoes with Caper Mayonnaise

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