Preparation
INGREDIENTS FOR SWORDFISH
- Swordfish (4 steaks of 200 g each) 800 g
- Unsalted pistachios (shelled) 70 g
- Bread crumbs 70 g
- Lime zest 1
- Thyme 1 sprig
- Marjoram 1 sprig
- Il Cavallino Extra virgin olive oil 15 g
- Fine salt as needed
- Black pepper as needed
FOR THE POTATOES
- Potatoes 800 g
- Garlic 1 clove
- Extra virgin olive oil 30 g
- Rosemary 2 sprigs
- Fine salt as needed
To prepare the pistachio-crusted swordfish with baked potatoes, start by toasting the pistachios to make them crunchier and more fragrant. Spread the pistachios on a baking tray lined with parchment paper, well spaced apart. Then bake in a preheated static oven at 160°C for 20 minutes, checking often and without letting them darken too much.
In the meantime, prepare the potatoes. Wash them well under running water with all the skin to remove any residue of dirt. Then cut them into wedges and place them on a baking sheet lined with parchment paper, well spaced apart.
Also divide the garlic into cloves and add it to the potatoes. Add the rosemary needles, salt, pepper, and finally the oil. Bake in a ventilated oven at 200°C for 50 minutes, until they become golden brown and crispy!
When about ten minutes are left, prepare the breading. Cut the bread crumbs into cubes and put them in a mixer along with the pistachios. Add the grated lime zest, thyme, marjoram, and blend everything together.
Pour the breading into a large baking dish, add salt, pepper, and mix with a spoon. Brush both sides of the swordfish steaks with oil.
Then coat each steak in the breading, pressing lightly to make it adhere well. Repeat the same operation for all the fillets and in the meantime, heat a pan with a drizzle of oil. Then lay the swordfish in it.
Cook the swordfish steaks for a couple of minutes on each side, take out the now crispy potatoes, and serve the pistachio-crusted swordfish fillets with hot potato wedges!
