Swordfish with saffron potato and preserved lemon salad

Recipes / Fish

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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

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Arrange the potato salad among serving dishes. Top with swordfish and serve immediately with salad leaves.