Swordfish with Pistachio Crust and Crispy Roasted Potatoes
Category: Main Course
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Swordfish | 200g–800g |
| Unsalted pistachios | 70g |
| Bread (for breadcrumbs) | 70g |
| Lime zest | 1 |
| Thyme | 1 sprig |
| Marjoram | 1 sprig |
| Extra virgin olive oil (for crust) | 15g |
| Salt | to taste |
| Black pepper | to taste |
| Potatoes | 800g |
| Garlic | 1 clove |
| Extra virgin olive oil (for potatoes) | 30g |
| Rosemary | 2 sprigs |
Instructions
-
Prepare the Pistachios and Potatoes:
Start by roasting the pistachios to intensify their flavor and crunch. Spread the pistachios on a baking tray lined with parchment paper, ensuring an even layer. Toast them in a preheated oven at 180°C (350°F) for about 8–10 minutes, keeping a close eye to avoid over-browning. Once roasted, set them aside to cool. -
Prepare the Potatoes:
While the pistachios are roasting, focus on the potatoes. Wash them thoroughly under cold running water, keeping the skins on to preserve flavor and nutrients. Cut the potatoes into wedges and place them on a baking sheet. Add the garlic clove, cut into chunks, and sprinkle over the rosemary sprigs. Season with salt and black pepper to taste, then drizzle with 30g of olive oil. Toss everything together to ensure even coverage.Roast the potatoes in a fan-assisted oven at 200°C (392°F) for 50 minutes, or until they are golden and crispy. Halfway through, give them a gentle toss to ensure an even crisp.
-
Prepare the Pistachio Crust for the Swordfish:
As the potatoes cook, prepare the pistachio crust for the swordfish. Break the bread into small cubes, then combine with the cooled pistachios, lime zest, thyme, and marjoram. Pulse this mixture in a food processor until you achieve a coarse, breadcrumb-like texture. Transfer the breadcrumb mixture into a shallow dish and season with salt and pepper. -
Prepare the Swordfish:
Brush both sides of the swordfish fillets with 15g of olive oil. Dredge each piece of swordfish in the pistachio breadcrumb mixture, pressing lightly to ensure the crust sticks well. Repeat this process for each fillet until all are coated. -
Cook the Swordfish:
Heat a pan over medium-high heat and sear the swordfish fillets for about 2 minutes per side, or until golden and crispy. The pistachio crust should form a crunchy exterior, while the swordfish remains moist and tender inside. -
Serve:
Once the swordfish is cooked and the potatoes are golden and crispy, plate the swordfish with a generous serving of roasted potatoes. Garnish with a sprig of fresh rosemary or thyme for added fragrance and serve immediately.
This Swordfish with Pistachio Crust and Crispy Roasted Potatoes is a perfect combination of flavors and textures. The rich, crunchy pistachio crust on the swordfish contrasts beautifully with the tender, flaky fish, while the crispy potatoes round out the dish with a comforting side. This dish is sure to impress at any dinner table with its bold flavors and sophisticated presentation. Enjoy!
