- Prep time
- 10 minutes, plus 10 minutes marinating PT10M
- Cook time
- 15–20 minutes PT20M
- 4 servings
Marinated in a flavorful lemon and herb mix, this elegant swordfish dinner is deceptively simple to make.
- 2 lemons, zested
- 2 tablespoons thyme
- 1 tablespoon garlic, minced
- ¾ cup olive oil, divided
- 4 swordfish steaks (about 6 ounces each)
- Salt and pepper, to taste
- 1 bunch broccoli rabe
- 1 pound yellow marble potatoes
- Oil for frying
- 6 cloves garlic, sliced thin
- 1 teaspoon chili flakes
- 1 bunch parsley, rough chopped
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.
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.
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. Once cool enough to handle, gently flatten potatoes 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.
In a pan, heat ¼ cup olive oil with the 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.