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Recipes Nugget Markets Signature Recipes

Grilled Swordfish with Broccoli Rabe & Marble Potatoes

Prep time
10 minutes, plus 10 minutes marinating PT10M
Cook time
15–20 minutes PT20M
Yield
4 servings
Difficulty
2 out of 5 on the difficulty scale
Grilled Swordfish with Broccoli Rabe and Marble Potatoes Nugget Markets signature recipes

Marinated in a flavorful lemon and herb mix, this elegant swordfish dinner is deceptively simple to make. 

Ingredients

  • 1 bunch broccoli rabe
  • 1 pound yellow marble potatoes
  • Zest of 2 lemons
  • 2 tablespoons thyme
  • 1 tablespoon minced garlic
  • ¾ cup olive oil, divided
  • 4 swordfish steaks (about 6 ounces each)
  • Oil, for frying
  • Kosher salt, to taste
  • Cracked black pepper, to taste
  • 6 cloves garlic, sliced thin
  • 1 teaspoon chili flakes
  • 1 bunch Italian parsley, rough chopped

Preparation

Bring a pot of salted water to a boil. Blanch broccoli rabe for 30 seconds, then shock in ice water, drain, and set aside.

Cook marble potatoes in salted water until just tender, then drain and allow to cool.

Combine the lemon zest, thyme, minced garlic, and ¼ cup olive oil in a shallow dish. Coat each side of the swordfish and let marinate for 10 minutes.

Once potatoes are cool enough to handle, gently flatten with your hand or the back of a spoon, making sure to leave them in one piece. Fry flattened potatoes in oil until the edges are golden brown. Set aside on paper towels to drain oil. 

Preheat grill to medium-high heat. Season both sides of the swordfish with salt and pepper. Place on seasoned grill and cook for 3–4 minutes per side, until cooked through.

In a pan, heat ¼ cup olive oil with the sliced garlic and chili flakes over medium heat until the garlic just begins to brown. Add drained broccoli rabe and toss to coat. Heat through and set aside. 

Add remaining oil to the pan with parsley, add the potatoes, and toss to coat. Season with salt and pepper.

Serve the swordfish on a bed of broccoli rabe and smashed potatoes.