Foolproof Grilled Swordfish Steak with Greek Lemon Potatoes

This pan-seared swordfish method in the oven uses a simple lemon-garlic marinade and also adds scalloped potatoes for a complete dinner. Grilled swordfish steaks are then topped with a caper-herb sauce that delivers bright flavor with few ingredients. This is one of my family’s go-to weekend choices for naturally gluten-free and dairy-free meals, and it’s truly foolproof!

one of my favorite recipes my new recipe Cabivo is Chicken de Provence Served with scalloped potatoes. This is a dish that requires a little attention to detail (obsession, an asset here), but with so few ingredients it's still relatively quick to make. Slice the potatoes thinly with a mandolin or sharp knife (I prefer this method given my knuckles' track record with the former) and top with the salted capers and chicken.

The potatoes get crispy on the edges, but also soak up all the amazing juices that pool underneath the meat. I've been wanting to test drive this recipe with other ingredients and thought thick, meaty grilled swordfish marinated in lemon and garlic (like my favorite Greek potatoes) would be the perfect variation on this delicious theme.

Ingredients for oven grilled swordfish

This oven-roasted swordfish has a pretty stripped-down ingredient list: garlic, lemon, herbs, capers, potatoes, and fish. That's it. But the end result is much greater than the sum of its parts because we make the most of every ingredient.

Lemon juice, olive oil, and garlic are combined into a marinade that does three things: First, use some of it to bake the potatoes so they absorb all the oil and citrus. The swordfish steak itself is then added to the potatoes and baked in more mixture. Finally, the remaining marinade is combined with more capers and herbs to create a bright, fresh sauce that's spooned over the seared swordfish once it's out of the oven.

You can even stretch it further by doubling the marinade and using it as a dressing for a green salad. That’s all you really need to make this grilled swordfish a complete meal. (Alternatively, you can use this Amazing lemon curd Or use this service Crazy delicious broccoli garnish – both low FODMAP).

Speaking of low FODMAP, all you need to do to make this dish LF is to omit the garlic since it's already naturally gluten and dairy free.

This pan-seared swordfish will join the ranks of some other venerable weekend favorites like this Simple Miso Codthis Easy and Impressive Grilled Halibutand this Pan Salmon and Asparagus.

This is also a faster option than this Greek Chicken and Potatoesbut utilizing all the same flavors and simple ingredients.

Read on for my foolproof Grilled Swordfish Steak with Lemony Greek Potatoes.

With health and hedonism,

phoebe

Foolproof Grilled Swordfish Steak with Greek Lemon Potatoes

This pan-seared swordfish method in the oven uses a simple lemon-garlic marinade and also adds scalloped potatoes for a complete dinner. Then, grilled swordfish steaks are topped with a caper-herb sauce that delivers bright flavor with few ingredients. This is one of my family's weeknight go-tos and can easily be made with other fish (salmon, cod, halibut, or other medium-thick fillets). To make this low FODMAP recipe, simply omit the garlic. It will still be delicious!

course main course

gourmet food American

diet Gluten-free, kosher, low lactose

Keywords Fish, low FODMAP, potato, sheet pan dinner

Preparation time 10 Every minute Every minute

cooking time 35 Every minute Every minute

portion size 4

raw material

• 1/2 cup fresh lemon juice From 3 lemons
• 1/2 cup olive oil
• 1 teaspoon sea ​​salt
• 2 garlic cloves minced
• 1 1/2 pound Yukon gold potatoes 4 to 5 large, unpeeled
• 1/4 cup capers divided into
• 2 pound swordfish steak
• 1/4 cup chopped mixed herbs Chives, parsley, dill, mint – or mix

instruct

• Preheat oven to 425°F. Line a rimmed baking sheet with baking paper.

• In a glass of liquid, stir together the lemon juice, olive oil, sea salt, and garlic.

• On a clean work surface, use a sharp knife or mandolin to slice each potato into 1/8-inch-thick slices. Hold the potato slices more or less together as you cut, then fan the slices lengthwise on the prepared baking sheet in rows, overlapping slightly. Drizzle 1/3 cup lemon mixture evenly over potatoes, spooning out from bottom if lemon separates from oil. Sprinkle 2 tablespoons capers over potatoes.

• Transfer the pot to the oven and bake until the potatoes begin to crisp, about 20 minutes. Remove from oven and place swordfish fillets on top. Drizzle 1/3 cup additional marinade over fish. Transfer to the oven and bake for an additional 12 to 15 minutes, depending on the thickness of the fish, until fork tender.

• Meanwhile, stir mixed vanilla and remaining capers into remaining lemon mixture.

• Remove the grilled swordfish directly from the pan, drizzle with the caper-herb mixture and serve. Fish and potatoes taste great with a green salad and a simple lemon dressing or vegetables like this Roasted Cauliflower Sides.

If you make it, tag @phoebelapine and #feedmephoebe – I’d love to see it!