Grilled Sword Fish Recipe

Prepare marinade

In a shallow dish whisk together 4 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, minced garlic, chopped fresh oregano, 1.25 tsp sea salt and 0.75 tsp freshly ground black pepper.

Pat the swordfish steaks dry with paper towels. Place them in the dish with the marinade and turn to coat both sides. Cover and refrigerate for 20–30 minutes (no longer than 1 hour) to avoid 'cooking' the fish in the acid.

Remove steaks from refrigerator 15 minutes before grilling to come closer to room temperature and allow even cooking. Reserve leftover marinade for basting (do not reuse marinade that has contacted raw fish when serving).

Grill the swordfish

Preheat a grill or grill pan to medium-high (about 425°F/220°C). Oil the grates lightly. Place swordfish on the grill and cook 4–5 minutes per side depending on thickness, until opaque and just flaking at the thickest part (internal temp about 130–135°F / 54–57°C for medium). During cooking, baste once with reserved marinade. Remove from grill and let rest 3 minutes before plating.

Roast peppers

Preheat oven to 450°F (230°C) or set oven broiler to high. Place whole red bell peppers on a rimmed baking sheet and roast until skins are blackened and blistered all over, turning periodically, 20–25 minutes (or under broiler 10–15 minutes, turning).

Transfer hot peppers to a bowl and cover tightly with plastic wrap or place in a sealed paper bag for 10–15 minutes to steam — this loosens the skins.

Peel and puree

Once cool enough to handle, peel away skins, remove stems, cores and seeds. Roughly chop the pepper flesh. In a blender or food processor combine roasted pepper flesh, 2 tbs olive oil, 1 tbs red wine vinegar, the chopped shallot, capers if using, 1/2 tsp salt and 1/4 tsp black pepper. Pulse until a slightly chunky sauce remains. Taste and adjust seasoning.

Stir in 2 tbs chopped fresh parsley and keep warm at room temperature or gently rewarm in a small saucepan over low heat (do not boil). Spoon this sauce over the grilled swordfish when serving.

Cook potatoes

Place peeled and cut potatoes in a large pot and cover with cold salted water (about 1 tsp salt). Bring to a simmer over medium-high heat and cook until fork-tender, 15–20 minutes depending on size.

Mash

Drain potatoes well and return to the warm pot off heat for 1 minute to steam-dry. Add 3 tbs unsalted butter, 1/2 cup warmed milk and 2 tbs sour cream (if using). Mash with a potato masher or ricer until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper; adjust to taste.

Keep mashed potatoes warm covered until plating. Sprinkle chopped chives over just before serving.

Prepare and cook asparagus

Trim woody ends from asparagus. Toss asparagus with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. You can grill alongside the swordfish for 3–5 minutes, turning once, until tender-crisp with light char; or roast on a baking sheet in a 425°F (220°C) oven for 8–10 minutes. Cooking time depends on thickness—thin spears need less time.

When done, squeeze a little lemon over the asparagus before serving.

Divide mashed potatoes among 4 plates. Place one grilled swordfish steak atop or beside the potatoes. Spoon 2–3 tbs of the roasted red pepper olive oil sauce over the fish and a little onto the potatoes as desired. Arrange asparagus alongside and garnish with lemon wedges and additional chopped parsley if desired.

Serve immediately while hot.