Swordfish Roasted with Potatoes and Served with Caper Mayonnaise
By All-Clad
Images
Serves
Makes 2 servings
Ingredients
- 1 pound baby potatoes (red, white or a combination of both)
- ¼ cup olive oil
- 1 clove garlic, finely minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 pound swordfish steak, about 1 inch thick
- 2 teaspoons fresh rosemary, chopped (additional fresh sprigs for garnish)
- Caper Sauce
- ½ cup mayonnaise
- ½ teaspoon red wine vinegar
- 1 tablespoon Capers, drained and chopped
Procedure
This recipe is also delicious prepared with Salmon, Cod or Tuna Steaks. Of course, the freshest fish available at the market always produces the tastiest results.
Preheat oven to 400°F.
In the All-Clad Sear & Steam Pan, add the potatoes and toss with 2 tablespoons of the olive oil, the minced garlic, ¼ teaspoon salt, ¼ teaspoon pepper and 1 teaspoon of the chopped rosemary. Put in the oven and roast, tossing once, for 10 minutes.
While potatoes roast, coat both sides of the swordfish with the remaining 2 tablespoons of olive oil, ¼ teaspoon salt, ¼ teaspoon pepper and the remaining teaspoon of chopped rosemary.
Remove the potatoes from the oven and place the Sear & Steam rack in the pan over the potatoes. Place the swordfish on the rack over the potatoes. Return the pan to the oven and continue to roast another 10 to 12 minutes depending on the thickness of the fish.
Meanwhile, in a small bowl, combine the mayonnaise, capers and vinegar and mix thoroughly.
Serve the roasted swordfish and potatoes with the caper mayonnaise sauce. Garnish with fresh rosemary sprigs and lemon wedges if desired.
Preheat oven to 400°F.
In the All-Clad Sear & Steam Pan, add the potatoes and toss with 2 tablespoons of the olive oil, the minced garlic, ¼ teaspoon salt, ¼ teaspoon pepper and 1 teaspoon of the chopped rosemary. Put in the oven and roast, tossing once, for 10 minutes.
While potatoes roast, coat both sides of the swordfish with the remaining 2 tablespoons of olive oil, ¼ teaspoon salt, ¼ teaspoon pepper and the remaining teaspoon of chopped rosemary.
Remove the potatoes from the oven and place the Sear & Steam rack in the pan over the potatoes. Place the swordfish on the rack over the potatoes. Return the pan to the oven and continue to roast another 10 to 12 minutes depending on the thickness of the fish.
Meanwhile, in a small bowl, combine the mayonnaise, capers and vinegar and mix thoroughly.
Serve the roasted swordfish and potatoes with the caper mayonnaise sauce. Garnish with fresh rosemary sprigs and lemon wedges if desired.
Swordfish Roasted with Potatoes and Served with Caper Mayonnaise
By All-Clad
Serves
Makes 2 servings
Ingredients
- 1 pound baby potatoes (red, white or a combination of both)
- ¼ cup olive oil
- 1 clove garlic, finely minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 pound swordfish steak, about 1 inch thick
- 2 teaspoons fresh rosemary, chopped (additional fresh sprigs for garnish)
- Caper Sauce
- ½ cup mayonnaise
- ½ teaspoon red wine vinegar
- 1 tablespoon Capers, drained and chopped
Procedure
This recipe is also delicious prepared with Salmon, Cod or Tuna Steaks. Of course, the freshest fish available at the market always produces the tastiest results.
Preheat oven to 400°F.
In the All-Clad Sear & Steam Pan, add the potatoes and toss with 2 tablespoons of the olive oil, the minced garlic, ¼ teaspoon salt, ¼ teaspoon pepper and 1 teaspoon of the chopped rosemary. Put in the oven and roast, tossing once, for 10 minutes.
While potatoes roast, coat both sides of the swordfish with the remaining 2 tablespoons of olive oil, ¼ teaspoon salt, ¼ teaspoon pepper and the remaining teaspoon of chopped rosemary.
Remove the potatoes from the oven and place the Sear & Steam rack in the pan over the potatoes. Place the swordfish on the rack over the potatoes. Return the pan to the oven and continue to roast another 10 to 12 minutes depending on the thickness of the fish.
Meanwhile, in a small bowl, combine the mayonnaise, capers and vinegar and mix thoroughly.
Serve the roasted swordfish and potatoes with the caper mayonnaise sauce. Garnish with fresh rosemary sprigs and lemon wedges if desired.
Preheat oven to 400°F.
In the All-Clad Sear & Steam Pan, add the potatoes and toss with 2 tablespoons of the olive oil, the minced garlic, ¼ teaspoon salt, ¼ teaspoon pepper and 1 teaspoon of the chopped rosemary. Put in the oven and roast, tossing once, for 10 minutes.
While potatoes roast, coat both sides of the swordfish with the remaining 2 tablespoons of olive oil, ¼ teaspoon salt, ¼ teaspoon pepper and the remaining teaspoon of chopped rosemary.
Remove the potatoes from the oven and place the Sear & Steam rack in the pan over the potatoes. Place the swordfish on the rack over the potatoes. Return the pan to the oven and continue to roast another 10 to 12 minutes depending on the thickness of the fish.
Meanwhile, in a small bowl, combine the mayonnaise, capers and vinegar and mix thoroughly.
Serve the roasted swordfish and potatoes with the caper mayonnaise sauce. Garnish with fresh rosemary sprigs and lemon wedges if desired.