Swordfish with saffron potato and preserved lemon salad
- 09.03.2017
- 2 517
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Recipe «Swordfish with saffron potato and preserved lemon salad» 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: 1 red capsicum, quartered, seeded, 1 yellow capsicum, quartered, seeded, 500g kipfler potatoes, peeled, sliced diagonally, Pinch of saffron threads, 2 tbsp thinly sliced preserved lemon , 1/3 cup kalamata olives, 1 tbsp salted baby capers, rinsed, drained, 1 tbsp coarsely ground mixed pepper medley , 4 swordfish steaks, 1 tsp olive oil, Mixed baby salad leaves, to serve.
Ingredients:
- 1 red capsicum, quartered, seeded
- 1 yellow capsicum, quartered, seeded
- 500g kipfler potatoes, peeled, sliced diagonally
- Pinch of saffron threads
- 2 tbsp thinly sliced preserved lemon
- 1/3 cup kalamata olives
- 1 tbsp salted baby capers, rinsed, drained
- 1 tbsp coarsely ground mixed pepper medley
- 4 swordfish steaks
- 1 tsp olive oil
- Mixed baby salad leaves, to serve
Instructions
- Preheat grill on high. Grill capsicums, skin-side up, for 8-10 minutes or until charred and blistered. Transfer to a heatproof bowl, cover with a plate or foil and set aside for 10 minutes (this helps lift the skin).
- Meanwhile, bring a medium saucepan of water to boil. Add the potatoes and saffron and cook for 10 minutes or until potato is tender. Drain well.
- Peel and cut capsicum flesh into 1cm-thick slices. Combine the capsicum, potato, lemon, olives and capers in a large bowl. Season to taste with salt and pepper.
- Place the pepper on a plate. Coat the edge of each swordfish steak with pepper. Heat a chargrill pan or heavy-based frying pan over high heat. Brush the swordfish steaks with the oil. Cook on grill for 2 minutes each side or until just cooked through. Remove from heat.
- Arrange the potato salad among serving dishes. Top with swordfish and serve immediately with salad leaves.