Saturday, March 07, 2009

Grilled Swordfish with White Bean Relish and Potato Skordalia

This is a "wow" dish. It's very good. The only reason we made it is because swordfish went on sale at the grocery store, and I don't hate swordfish. I don't love it - and I still didn't eat all of it in my dinner, despite it being yummy - but I like it better than some of the other fish types. Anyhow. This dinner is very good. The fish is blackened with Emeril's spice mix (note: if you have an outdoor grill, grill it outside because when you use a grill pan everyone starts coughing from the spices in the air), the white bean relish is not overpowering, and the potatoes are soooooo amazingly garlicky from the raw, mashed garlic. YUM. I had a lot of fun mashing the garlic in my mortar & pestle, too. I don't use that enough.

I can't say I'd definitely make it again because I'm so finicky with fish, but maybe for company? I'd definitely make the potatoes a jillion times though. Oh my goodness.

Notes: Grill pan instead of outdoor grill (bad move). Fresh red bell pepper in the relish instead of roasted. Dried parsley, but I did use fresh cilantro! And I reduced the amount of oil in everything.


Grilled Swordfish with White Bean Relish and Potato Skordalia
Emeril Lagasse

1 recipe Potato Skordalia, recipe follows
4 (6-ounce) swordfish fillets
2 tablespoons olive oil
4 tablespoons fresh lemon juice
Essence, for seasoning fish, recipe follows
3 cups cooked white beans
1/4 cup finely chopped red onions
1 small red bell pepper, roasted, peeled, seeded, and diced
3/4 teaspoon finely grated lemon zest
2 tablespoons chopped fresh cilantro leaves
3 tablespoons chopped fresh parsley leaves
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Lemon wedges, for garnish
Cilantro sprigs, for garnish

Prepare Potato Skordalia, cover, and set aside until ready to serve.

Preheat a grill to medium-high. Brush the swordfish fillets with the olive oil and 2 tablespoons of the lemon juice. Season both sides with Essence. When the grill is hot grill the fish until medium, about 3 to 4 minutes per side, or until cooked through. Remove from the grill and cover to keep warm.

Combine the white beans with red onions, roasted red peppers, lemon zest, cilantro, parsley, extra-virgin olive oil, and remaining 2 tablespoons lemon juice. Adjust seasonings with the salt and pepper, and toss well.

To serve place a grilled fillet on each of 4 dinner plates. Top each with the white bean relish and desired amount of the Potato Skordalia. Garnish with lemon wedges and cilantro sprigs.

Yield: 4 servings

Potato Skordalia:
1 pound boiling (such as red bliss) potatoes, halved with the skin on
5 garlic cloves
1 teaspoon salt
2 tablespoons good-quality red wine vinegar
2 tablespoons fresh lemon juice
1 to 1 1/4 cups extra-virgin olive oil

Bring a large saucepan of salted water to a boil. Add the potatoes and cook 15 minutes, or until tender. Drain well and cool. Peel the potatoes, discarding the skins. Push them through a ricer into a medium bowl and set aside.

Pound the garlic with the salt in a mortar and pestle until smooth. Add the garlic mixture to the potatoes and stir well. Gradually add the vinegar, lemon juice, and the oil, pounding or stirring constantly with a wooden spoon. Adjust seasonings with salt and freshly ground pepper to taste. Add more oil if desired.

Yield: about 3 cups

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup (I halved it and had enough for two swordfish steaks)

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