Swordfish with Italian parsley salad and garlic mash

Coeliac or not, this Swordfish and garlic mash combo is hard to resist.

Recipe «Swordfish with Italian parsley salad and garlic mash» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 4 x 200g swordfish steaks, 100ml olive oil, plus extra to brush, 1 cup roughly chopped flat-leaf parsley leaves, 2 tbsp capers, rinsed, drained, chopped, 1/2 cup sliced pitted green olives , Zest and juice of 1 lemon, 1kg floury potatoes , peeled, chopped, 4 garlic cloves , 1/3 cup milk, 1/4 cup olive oil.

Ingredients:

• 4 x 200g swordfish steaks 
• 100ml olive oil, plus extra to brush 
• 1 cup roughly chopped flat-leaf parsley leaves 
• 2 tbsp capers, rinsed, drained, chopped 
• 1/2 cup sliced pitted green olives 
• Zest and juice of 1 lemon 
• 1kg floury potatoes , peeled, chopped 
• 4 garlic cloves 
• 1/3 cup milk 
• 1/4 cup olive oil 

Instructions

1. For the mash, place the potatoes and garlic in a pan of cold salted water. Bring to the boil, then cook over medium heat until tender. Drain well, then return to the pan and shake over low heat to remove excess water. Mash potato and garlic with milk and oil, then season well. Keep warm until ready to serve.
2. Brush the fish with extra oil, season well and pat with a little of the parsley.
3. Place capers, olives, zest and juice in a bowl with remaining parsley, season with pepper and slowly whisk in the oil.
4. Preheat a chargrill pan or barbecue on high heat and cook fish for 2 minutes each side until seared but still pink in the middle, or until cooked to your liking.
5. Serve the fish with garlic mash, topped with the parsley salad.