Pesce Spada Recipe
grilled local swordfish, fresh lemon, capers and butter over asparagus with roasted potatoes
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Potatoes
Preheat the oven to 400°F (200°C). Cut the potatoes into wedges, toss them in olive oil, salt, and black pepper, and place them on a baking sheet. Roast in the oven for 25-30 minutes, or until golden and crispy.
- 2
- 3
Grill the Swordfish
Heat a grill or grill pan over medium-high heat. Season the swordfish steaks with salt and pepper, and drizzle them with lemon juice. Grill for about 4-5 minutes on each side, until cooked through and grill marks appear.
- 4
Finish the Dish
In a small saucepan, melt the butter over medium heat and add the capers. Cook for about 1-2 minutes until the capers are fragrant. Serve the grilled swordfish over the asparagus, drizzled with the lemon-caper butter sauce, alongside the roasted potatoes.
