Swordfish in escabeche with potatoes
Total time70 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 70 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Swordfish 4 steaks about 2 cm thick 600 g
- Potato 12 small, scrubbed 600 g
- Onion 180 g
- Green pepper 150 g
- Garlic 6 g
- Sun-dried tomatoes in oil drained 100 g
- Capers drained 40 g
- Vinegar 60 ml
- Extra virgin olive oil 15 g fish and 50 g dressing 65 g
- Water for the escabeche 80 ml
- Parsley 3 g
- Black pepper 0.4 g
- Salt allow for capers and tomatoes 1 g
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Method
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Boil the unpeeled potatoes in plenty of water for 18–22 minutes until tender. Drain and keep warm. Pat the swordfish dry and season with pepper and some salt.
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Heat 15 g oil in a wide frying pan and sear the fish for a minute per side, then remove. Chop the onion, green pepper and garlic. Add the other 50 g oil and soften the vegetables over a medium-low heat for 12–15 minutes.
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Add the chopped sun-dried tomatoes, capers, vinegar and measured 80 ml water. Simmer gently for 8–10 minutes. Return the swordfish with its juices and cook covered for 5–7 minutes until the centre reaches 63°C.
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Taste and adjust the remaining salt. Remove from the heat and rest covered for 10 minutes. Serve one steak and three halved potatoes per person with the escabeche and chopped parsley.
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