Grilled Swordfish with Crispy Potato Cake and Lemon Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 8

   Garnish with additional fresh parsley and lemon wedges. Serve immediately while everything is hot.