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Blackened Swordfish Steak With Chipped Potatoes, Caper An Recipe

by Global Cookbook

Ingredients

4 x 160 g swordfish steaks, (160 to 170) 100 gm Butter, melted 4 lrg Potatoes, (Cara or possibly King Edward) 3 tsp Salt 3 Tbsp. Sweet paprika 2 Tbsp. White grnd pepper 2 Tbsp. Black grnd pepper 1 1/2 Tbsp. Dry thyme 1 1/2 Tbsp. Dry oregano 3 tsp Onion pwdr

3 tsp Garlic pwdr 3 tsp Cayenne pepper 100 gm Capers 100 gm Fresh coriander leaves, picked 50 gm Shallots, minced 1 x Clove garlic, finely minced 50 ml White wine 125 ml Fish stock, (bouillon will do) 250 ml Extra virgin extra virgin olive oil Salt and pepper

Directions

1. Combine all the ingredients for the seasoning. Brush the swordfish steaks with the butter and sprinkle generously with the seasoning.
2. For the salsa, place capers, coriander, shallots and garlic in a food processor and chop everything finely adding gradually the white wine, fish stock and extra virgin olive oil till all is combined.
3. Cut the potatoes in long wedges with the skin on, and deep fry in vegetable or possibly veg. oil till golden, crisp and cooked. Season with salt. Sear the swordfish steak on a very warm griddle or possibly heavy frying pan with no added oil to achieve the blackened effect. Place the deep fried potatoes on the plate with the fish on top and salsa around the plate.

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