Grilled Swordfish with Crispy Potato Cake and Lemon Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it feels fancy but comes together in just an hour. Swordfish is a fantastic source of omega 3 fatty acids, which are wonderful for heart health, and the meaty texture holds up beautifully to grilling. What I love most is how simple the whole meal is to pull off with just a few quality ingredients. The crispy potato cake adds wonderful texture and pairs perfectly with the bright lemon butter sauce. It's the kind of dish that tastes like you spent all day cooking, but honestly, you'll have everything on the table in about thirty five minutes.
Ella x
Ingredients
- 4 piecesswordfish steaks(6 oz each, about 1.5 inches thick)
- ¾ kgrusset potatoes(peeled and shredded)
- ½ mediumonion(finely minced)
- 6 tablespoonsbutter
- 3 tablespoonsfresh lemon juice
- 3 clovesgarlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 2 tablespoonsfresh parsley(chopped)
- 3 tablespoonsolive oil
- 1¼ teaspoonssea salt
- ¾ teaspoonblack pepper
- 1egg(beaten)
Detail level
Instructions
- 1
Prepare the potato cakes by squeezing excess moisture from the shredded potatoes using a clean kitchen towel. Combine potatoes with minced onion, beaten egg, 1 tablespoon of butter, 0.5 teaspoon salt, and a pinch of pepper in a bowl.
Tip: Removing moisture is crucial for crispy potato cakes that hold together well.
- 2
Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat. Form potato mixture into 4 thick patties and fry for 6-7 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
Tip: Press down gently on the patties while cooking to encourage browning and crisping.
- 3
Pat swordfish steaks dry with paper towels and brush both sides generously with the remaining 1.5 tablespoons of olive oil. Season each steak with salt, pepper, and fresh thyme.
Tip: Drying the fish helps it develop a better crust on the grill.
- 4
Preheat grill to high heat and oil the grates. Grill swordfish steaks for 4-5 minutes per side for medium doneness, depending on thickness. Fish should be opaque and flake easily with a fork.
Tip: Avoid moving the fish around too much; let it develop a nice char before flipping once.
- 5
While fish cooks, prepare the lemon butter sauce by melting 5 tablespoons of butter in a small saucepan over low heat. Add minced garlic and cook gently for 1 minute until fragrant, then remove from heat.
Tip: Keep the heat low to prevent the garlic from browning and turning bitter.
- 6
Whisk fresh lemon juice into the warm garlic butter, then stir in fresh parsley. Season with a pinch of salt and pepper to taste.
Tip: Add the lemon juice off the heat to preserve the bright flavor of the citrus.
- 7
Arrange a golden potato cake in the center of each plate. Place a grilled swordfish steak alongside and drizzle the lemon butter sauce over both the fish and potato cake.
Tip: The warm sauce will melt slightly into the potato cake, creating extra flavor.
- 8
Garnish with additional fresh parsley and lemon wedges. Serve immediately while everything is hot.
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