Fish Quick Main

Swordfish with warm potato salad

Name: Swordfish with warm potato salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 500g small chat potatoes, cut into chunks; 2 tablespoons olive oil, plus extra to brush; 2 tablespoons lemon juice; 1 small red onion, finely sliced; 1/3 cup small pitted black olives; 1 tablespoon baby capers, rinsed; 4 x 150g swordfish steaks; 1/2 cup flat-leaf parsley leaves; Lemon wedges, to serve

Rate now

10m

15m

Jump to recipe

by Chrissy Freer

Nutritionist and food writer

Oct 03, 2015

Swordfish is a meaty and oil rich species of fish. It is full of flavour and is best simply pan-fried or put on the barbecue.

500g small chat potatoes, cut into chunks
2 tablespoons olive oil, plus extra to brush
2 tablespoons lemon juice
1 small red onion, finely sliced
1/3 cup small pitted black olives
1 tablespoon baby capers, rinsed
4 x 150g swordfish steaks
1/2 cup flat-leaf parsley leaves
Lemon wedges, to serve

Method

1.

Boil or steam potatoes until tender.
2.

Meanwhile, place the olive oil, lemon juice, red onion, olives and capers in a large bowl.
3.

Drain the potatoes, add to the bowl while hot and toss to coat. Crush potatoes slightly with a fork.
4.

Heat a non-stick frypan over high heat, brush the swordfish with a little extra olive oil and pan-fry the fish for 2 minutes on each side.
5.

Toss the parsley leaves through the potato salad, divide between plates and top with swordfish fillets. Season with salt and pepper and serve with lemon wedges.