Tranci di pesce spada con patate saltate e gremolata
Swordfish Steaks & Sautéed Potatoes with Gremolata

About This Recipe

Are you looking for a delicious seafood recipe with a difference? If you are, you’ve found it! Here’s my swordfish steaks & sautéed potatoes with gremolata for you to enjoy.

I cooked this dish overlooking the beach at Pescoluse, on the Puglian coast. It’s known as the Maldives of Salento and is a hidden paradise. I used swordfish, but tuna would work well too. Gremolata is a dressing of raw chopped garlic, parsley and lemon zest. It is usually sprinkled over meats, such as osso bucco or carpaccio, but it also makes a great garnish for grilled fish. Always make sure you buy swordfish from a sustainable source, from fisheries that have been certified by the Marine Stewardship Council (MSC).

TwitterFacebook

4

Serves

11

Ingredients

Seafood

Main Ingredient

Fish Recipes

Type

Ingredients

  • 1kg new potatoes, scrubbed
  • 180ml olive oil
  • 8 sprigs of fresh rosemary
  • 6 garlic cloves, bruised with the back of a knife
  • 4 x 175g swordfish steaks

For the gremolata

  • 12 tablespoons chopped fresh flat-leaf parsley
  • 2 large garlic cloves, peeled and finely chopped
  • 1½ tablespoons capers, drained and roughly chopped
  • Juice and zest of 1 unwaxed lemon
  • 100ml extra virgin olive oil
  • Salt to taste

Weight Converter

Found in This Book

Feast your eyes on the finest swordfish steaks & sautéed potatoes with gremolata! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Bring a large pan of salted water to the boil and cook the potatoes for about 7 minutes then drain. When the potatoes are cool enough to handle, slice in half lengthways.
  2. Meanwhile, make the gremolata. Put the parsley, garlic, capers and lemon juice and zest in a medium bowl. Pour in the oil and stir to combine. The mixture should have the texture of a wet pesto. Season with salt. Set aside.
  3. Heat 90ml of the oil in a large, high-sided frying pan or sauté pan over a medium to high heat. When very hot, add half the potatoes, cut-side down. Fry for about 1 minute then add the rosemary and 4 of the garlic cloves. Fry then potatoes for about 5 minutes each side or until golden and crisp. Transfer to kitchen paper to drain. Repeat with the remaining potatoes, topping up with more oil if needed. Keep warm.
  4. Meanwhile, heat the remaining 90ml of the oil in a large, non-stick frying pan over a high heat. When hot, add the remaining 2 garlic cloves. Gently lay the swordfish steaks in the pan and fry for 2 minutes each side, or until the fish is just cooked through. Season with salt.
  5. Divide the potatoes among 4 serving plates and place the swordfish alongside. Drizzle over the gremolata.

Once you’re done, simply sit back and enjoy your swordfish steaks & sautéed potatoes with gremolata and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Puglian Lamb Stew

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Linguine with tinned tuna, olives and chilliLinguine al tonno

Without doubt this has to be one of my father’s favourite pasta dishes. I remember when I used to live with him it was a must-have dish at least once a week but not always with the same shape of pasta. Please make sure that you never use tuna in brine for this recipe and if you like you can add some capers to the sauce.

4

Serves

10

Ingredients

Tuna

Main Ingredient
View Recipe

Pizza Con Zucchine E Aceto BalsamicoPizza With Courgettes & Balsamic Glaze

I love grilled courgettes, but sometimes it’s just a hassle to prepare them, particularly if I’m hungry and need feeding right now! Here I can get the same flavour and texture by simply tossing them on top of this fantastic pizza. It looks amazing with all the overlapping circles of cheese and courgette – a real showstopper.

4

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe

Tagliatelle Alla Bolognese Di Mio NonnoTagliatelle With Bolognese

This is the real thing. The genuine ragù, as it is made in Bologna, is a mouthwatering meat sauce that includes different types of mince, including pork and beef, slowly cooked in a tomato and vegetable sauce. In Italy, this sauce is only ever served with broad, flat pasta such as tagliatelle or fettuccine and never with spaghetti.

6

Serves

13

Ingredients

Beef

Main Ingredient
View Recipe

Spiedini di AgnelloSkewered Marinated Lamb with Rosemary & Mint

Often people have this misconception that you can only make meat skewers in the summer and cooked on a BBQ – this is not the case.  Make sure once the skewers are ready to be cooked that your griddle pan is very very hot to enable the meat not to get stuck to the pan.  Use sirloin steak if you prefer and if you don’t like mushrooms substitute it with shallot onions.

2

Serves

8

Ingredients

Lamb

Main Ingredient
View Recipe

Bruschette con crema d’avocadoAvocado & Smoked Paprika Bruchette

Believe it or not, I tasted my first avocado when I came to England and, contrary to the popularity of ‘tricolore salad’ in Britain, in Italy, this dish just doesn’t exist. On its own, avocado can often be bland but it’s fantastic in salads or with a spicy dish. I wanted to create a recipe with this fruit, as it has an extremely high nutritional value and helps provide many general health benefits....

4

Serves

6

Ingredients
View Recipe

Zucca al Forno con Peperoncino e SalviaRoasted Squash with Chilli and Sage Crumbs

I don’t about know you, but I sometimes get bored of always having potatoes with my main meal. I created this in order to still have a substantial side dish, but with more exciting colours and flavours. Try this recipe with pumpkin when it is in season and you can use Parmesan cheese instead of Pecorino.

6

Serves

8

Ingredients

Vegetables

Main Ingredient
View Recipe