easiest way to make homemade Swordfish with saffron potato and preserved lemon salad

How is everything going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Swordfish with saffron potato and preserved lemon salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Swordfish with saffron potato and preserved lemon salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Swordfish with saffron potato and preserved lemon salad is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1 red capsicum, quartered, seeded
  • 1 yellow capsicum, quartered, seeded
  • 500g kipfler potatoes, peeled, sliced diagonally
  • Pinch of saffron threads
  • 2 tablespoons thinly sliced preserved lemon
  • 1/3 cup (65g) kalamata olives
  • 1 tablespoon salted baby capers, rinsed, drained
  • 1 tablespoon coarsely ground mixed pepper medley
  • 4 (about 800g) swordfish steaks
  • 1 teaspoon olive oil
  • Mixed baby salad leaves, to serve

Method

  • Step 1
    Preheat grill on high. Grill capsicums, skin-side up, for 8-10 minutes or until charred and blistered. Transfer to a heatproof bowl, cover with a plate or foil and set aside for 10 minutes (this helps lift the skin).
  • Step 2
    Meanwhile, bring a medium saucepan of water to boil. Add the potatoes and saffron and cook for 10 minutes or until potato is tender. Drain well.
  • Step 3
    Peel and cut capsicum flesh into 1cm-thick slices. Combine the capsicum, potato, lemon, olives and capers in a large bowl. Season to taste with salt and pepper.
  • Step 4
    Place the pepper on a plate. Coat the edge of each swordfish steak with pepper. Heat a chargrill pan or heavy-based frying pan over high heat. Brush the swordfish steaks with the oil. Cook on grill for 2 minutes each side or until just cooked through. Remove from heat.
  • Step 5
    Arrange the potato salad among serving dishes. Top with swordfish and serve immediately with salad leaves.

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