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Source: Food and Wine Quick from Scratch

Roasted Swordfish and Potatoes with Caper Mayonnaise
Ready-made mayonnaise is a bit sweet but tastes fine when balanced by acidic ingredients such as the vinegar and capers here. It’s good with both the fish and potatoes.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 37 minutes
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1 1/2 pounds boiling potatoes, (about 4), cut into 1/2-inch pieces
1/2 cup olive oil
5 garlic cloves, chopped
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 one-inch thick swordfish steaks, (about 2 pounds in all)
1 teaspoon rosemary, chopped, or 1/2 teaspoon dried, crumbled
1 cup mayonnaise
2 tablespoons fresh parsley, chopped
2 tablespoons capers, drained and chopped
1 teaspoon white wine vinegar




Heat the oven to 400 degrees. In a large roasting pan, toss the potatoes with 1/4 cup of the oil, half the garlic, and 1/4 teaspoon each salt and pepper. Put in the oven for 15 minutes; stir once.

Meanwhile, coat the swordfish with the remaining 1/4 cup oil, garlic, 1/4 teaspoon each salt and pepper, and the rosemary. Put the fish on a baking sheet and put it in the oven along with the potatoes. Cook, stirring the potatoes once, until the fish and potatoes are both done, 10 to 12 minutes for 1-inch-thick steaks.

In a small bowl, combine the mayonnaise with the parsley, capers, and vinegar. Serve the roasted swordfish and potatoes with the caper mayonnaise.


Wine Recommendation: Though not a typical Italian wine, pinot noir is superb with swordfish. There are some tasty pinot noirs from the Alto Adige and Friuli, which you’ll find under the Italian name pinot nero.


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