Swordfish Steak on Rocket-Parmesan Salad with Rosemary and Potato Wedges

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.