John Myers
Swordfish Steak on Rocket-Parmesan Salad with Rosemary and Potato Wedges
The perfect swordfish steak on rocket-parmesan salad with rosemary and potato wedges recipe with a picture and simple step-by-step instructions.
- 6 Pc. Swordfish fresh
- 12 Pc. Waxy potatoes
- 250 g Arugula
- 1 Pc. Fennel bulb
- 100 g Parmesan
- 1 Pc. Green peppers
- 1 Pc. Yellow peppers
- 6 Pc. Green peppers
- 1 Pc. Red Onion
- Tomato ketchup
- Olive oil
- Garlic
- Ginger
- Lemon pepper
- Chili powder
- Sunflower oil
- Black pepper
- Butter
- Balsamic vinegar
- Rosemary
- For the marinade, remove the stem, seeds and septum from 1 green pepper, cut the pulp into small cubes and place in a bowl. Crush 3 cloves of garlic, put 4 teaspoons of chili powder and 8 tablespoons of sunflower oil in the bowl, finally add 3 tablespoons of soy sauce and stir everything together.
- Rinse the fish under cold water and pat dry with kitchen paper. Halve the steaks with a knife and place in a bowl and spread the marinade over them. Cover and cover in the refrigerator for 2 hours. After an hour, turn the fish so that the marinade goes everywhere.
- For the rosemary potato wedges, boil the potatoes and then let them cool, peel and quarter them. Heat the butter in a pan, chop the rosemary and add. Put the potatoes in the pan and season with salt and pepper.
- For the salad dressing, mix 6 tablespoons of olive oil and 3 tablespoons of balsamic vinegar in a bowl and season with salt and pepper.
- Wash the lettuce and pat dry, distribute evenly on five plates. Cut the fennel into wafer-thin slices and pour over them, rub the Parmesan over them and roast the pine nuts in the pan and pour over them. Finally, drizzle the dressing on top.
- Now to the swordfish: Bring a large grill pan to temperature, fry the fish for about 2 minutes on each side. Put on a plate. Add salt and pepper from the mill to taste. Add the potato wedges and lettuce.
- There is also the spicy sauce: To do this, remove the seeds and partitions from the yellow paprika and peppers, wash and cut into small pieces. Peel and dice the garlic and onion. Put all ingredients in a tall container and puree with the hand blender. Add the ketchup and capers, puree the whole thing again and season with salt and pepper.
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