Grilled Swordfish with White Bean Relish and Potato Skordalia2015-06-18
- Servings : 4
- Prep Time : 30m
- Cook Time : 8m
- Ready In : 38m
- 1 recipe Potato Skordalia, recipe follows
- 4 (6-ounce) swordfish fillets
- 2 tablespoons olive oil
- 4 tablespoons fresh lemon juice
- Essence, for seasoning fish, recipe follows
- 3 cups cooked white beans
- 1/4 cup finely chopped red onions
- 1 small red bell pepper, roasted, peeled, seeded, and diced
- 3/4 teaspoon finely grated lemon zest
- 2 tablespoons chopped fresh cilantro leaves
- 3 tablespoons chopped fresh parsley leaves
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Lemon wedges, for garnish
- Cilantro sprigs, for garnish
Combine the white beans with red onions, roasted red peppers, lemon zest, cilantro, parsley, extra-virgin olive oil, and remaining 2 tablespoons lemon juice. Adjust seasonings with the salt and pepper, and toss well.
To serve place a grilled fillet on each of 4 dinner plates. Top each with the white bean relish and desired amount of the Potato Skordalia. Garnish with lemon wedges and cilantro sprigs.
1 pound boiling (such as red bliss) potatoes, halved with the skin on
5 garlic cloves
1 teaspoon salt
2 tablespoons good-quality red wine vinegar
2 tablespoons fresh lemon juice
1 to 1 1/4 cups extra-virgin olive oil
Bring a large saucepan of salted water to a boil. Add the potatoes and cook 15 minutes, or until tender. Drain well and cool. Peel the potatoes, discarding the skins. Push them through a ricer into a medium bowl and set aside.
Pound the garlic with the salt in a mortar and pestle until smooth. Add the garlic mixture to the potatoes and stir well. Gradually add the vinegar, lemon juice, and the oil, pounding or stirring constantly with a wooden spoon. Adjust seasonings with salt and freshly ground pepper to taste. Add more oil if desired.
Yield: about 3 cups
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Recipe courtesy of Emeril Lagasse, 2005