Blackened Swordfish Steak With Chipped Potatoes, Caper An
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood | Caribbean | Caribbean, Light | 4 | Servings |
INGREDIENTS
| 4 | 160 g swordfish steaks, 160 | |
| to 170 | ||
| 100 | g | Butter, melted |
| 4 | Potatoes, Cara or King | |
| Edward | ||
| 3 | t | Salt |
| 3 | T | Sweet paprika |
| 2 | T | White ground pepper |
| 2 | T | Black ground pepper |
| 1 1/2 | T | Dried thyme |
| 1 1/2 | T | Dried oregano |
| 3 | t | Onion powder |
| 3 | t | Garlic powder |
| 3 | t | Cayenne pepper |
| 100 | g | Capers |
| 100 | g | Fresh coriander leaves |
| picked | ||
| 50 | g | Shallots, chopped |
| 1 | Clove garlic, finely chopped | |
| 50 | White wine | |
| 125 | Fish stock, bouillon will | |
| do | ||
| 250 | Extra virgin olive oil | |
| Salt and pepper |
INSTRUCTIONS
Combine all the ingredients for the seasoning. Brush the swordfish steaks with the butter and sprinkle generously with the seasoning. 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 olive oil until all is combined. Cut the potatoes in long wedges with the skin on, and deep fry in vegetable or cooking oil until golden brown, crisp and cooked. Season with salt. Sear the swordfish steak on a very hot griddle or 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Lonely? No one understands like Jesus”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 315
Calories From Fat: 223
Total Fat: 25.6g
Cholesterol: 53.8mg
Sodium: 2454.7mg
Potassium: 530mg
Carbohydrates: 27.9g
Fiber: 15.6g
Sugar: 1.5g
Protein: 6g