SWORDFISH WITH POTATOES AND PROSCIUTTO



This is such a delightful dish! You are going to make it more than once. We love it with green beans or a green salad on the side. The fish was so tender it melted in your mouth. In the past, I have used some other type of fish fillets if I couldn't get swordfish, but I must admit it, this recipe really works better with swordfish. From the cookbook 'Hot'.

INGREDIENTS
8 Kalamata olives, pitted
60g butter, softened
2 Tbsp light olive oil
4 slices prosciutto
400g kipfler or salad potatoes, thinly sliced
6 spring onions, trimmed and sliced on the diagonal
1 1/2 cups (375ml) dry white wine
4 x 200g swordfish steaks
green salad or steamed green beans to serve

METHOD:
Finely chop the olives and stir into the butter.


Cut the potatoes finely. I used a mandolin. Drizzle a bit of olive oil on top and mix well.

I use an air fryer to cook the potatoes until almost done. You can cook them on a normal deep fryer, but make sure you drain the extra oil on kitchen paper.

Get a big frypan over medium high heat. Cook the Serrano ham or prosciutto until crisp on both sides, about 30 seconds each side and keep aside.

Put a bit of olive oil to the pan and add the potatoes and spring onions.

When the potatoes begin to soften, add the white wine and the swordfish steaks, arranging the swordfish on top of the potatoes. 

Put a piece of cooked prosciutto on top of each steak.

Cover the pan and simmer for 12 minutes. In the meantime, steam the green beans or prepare the green salad. I like mine with a drizzle of extra virgin olive oil and a splash of balsamic vinegar. Here I used some raspberry finishing vinegar. It was lovely because it contrasted with the saltiness of the dish.

Check that the fish is cooked through. 

Serve the swordfish and potatoes on warmed serving plates.

Divide the olive butter among the steaks and spoon the wine sauce over the top.


Serve with a green salad or steamed green beans.

Serves 4

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