Grilled Swordfish with White Bean Relish and Potato Skordalia

Total Time:
53 min
Prep:
30 min
Inactive:
15 min
Cook:
8 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 recipe Potato Skordalia, recipe follows
  • 4 (6-ounce) swordfish fillets
  • 2 tablespoons olive oil
  • 4 tablespoons fresh lemon juice
  • Essence, for seasoning fish, recipe follows
  • 3 cups cooked white beans
  • 1/4 cup finely chopped red onions
  • 1 small red bell pepper, roasted, peeled, seeded, and diced
  • 3/4 teaspoon finely grated lemon zest
  • 2 tablespoons chopped fresh cilantro leaves
  • 3 tablespoons chopped fresh parsley leaves
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Lemon wedges, for garnish
  • Cilantro sprigs, for garnish
Directions
  • Prepare Potato Skordalia, cover, and set aside until ready to serve.

  • Preheat a grill to medium-high. Brush the swordfish fillets with the olive oil and 2 tablespoons of the lemon juice. Season both sides with Essence. When the grill is hot grill the fish until medium, about 3 to 4 minutes per side, or until cooked through. Remove from the grill and cover to keep warm.

  • Combine the white beans with red onions, roasted red peppers, lemon zest, cilantro, parsley, extra-virgin olive oil, and remaining 2 tablespoons lemon juice. Adjust seasonings with the salt and pepper, and toss well.

  • To serve place a grilled fillet on each of 4 dinner plates. Top each with the white bean relish and desired amount of the Potato Skordalia. Garnish with lemon wedges and cilantro sprigs.

Potato Skordalia:
  • 1 pound boiling (such as red bliss) potatoes, halved with the skin on

  • 5 garlic cloves

  • 1 teaspoon salt

  • 2 tablespoons good-quality red wine vinegar

  • 2 tablespoons fresh lemon juice

  • 1 to 1 1/4 cups extra-virgin olive oil

  • Bring a large saucepan of salted water to a boil. Add the potatoes and cook 15 minutes, or until tender. Drain well and cool. Peel the potatoes, discarding the skins. Push them through a ricer into a medium bowl and set aside.

  • Pound the garlic with the salt in a mortar and pestle until smooth. Add the garlic mixture to the potatoes and stir well. Gradually add the vinegar, lemon juice, and the oil, pounding or stirring constantly with a wooden spoon. Adjust seasonings with salt and freshly ground pepper to taste. Add more oil if desired.

  • Yield: about 3 cups

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika

  • 2 tablespoons salt

  • 2 tablespoons garlic powder

  • 1 tablespoon black pepper

  • 1 tablespoon onion powder

  • 1 tablespoon cayenne pepper

  • 1 tablespoon dried oregano

  • 1 tablespoon dried thyme

  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.


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