Roasted Swordfish and Potatoes with Caper Aioli
Ingredients
12-14 oz baking potato, cut into eighths
1/2 cup olive oil
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon fresh-ground black pepper
2 swordfish steaks, about 1 inch thick (about 1 pound in all)
1 teaspoon dried Italian seasoning
Caper Herb Aioli
½ cup mayonnaise
1 teaspoon dried parsley
1teadpoon fried chives
1teadpoon minced garlic
1 tablespoon drained and chopped capers
1 teaspoon wine vinegar
Directions
Heat the oven to 400°F. 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 of 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 parsley, capers, and vinegar. Serve the roasted swordfish and potatoes with the caper mayonnaise.
Parmesan Asparagus
Ingredients
1bunch asparagus, woody ends removed
2 tablespoons olive oil
1 garlic clove, minced
Salt and pepper to taste
½ cup grated Parmesan cheese
Directions
Wash the asparagus and cut it into 3-inch pieces. Place the oil in a 12-inch baking dish and add the asparagus. Toss. Add garlic, salt, and pepper. Toss again. Place the dish in the oven when you add the swordfish. Cook 20 minutes. Sprinkle with cheese and serve with the swordfish and potatoes.
Animalcouriers
Love the sound of Caper Aioli!
Dorothy's New Vintage Kitchen
Yum! This looks delicious. The Aioli sounds fabulous!
chef mimi
This sounds wonderful! Now I need to look for swordfish!
For the Love of Cooking
It looks like a delicious meal that my entire family would love.