Swordfish in Pistachio Crust with Potato Wedges

Name: Swordfish in Pistachio Crust with Potato Wedges
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 4
Ingredients: Swordfish (4 steaks, 7 ounces each) 1.8 lbs; Unsalted pistachios (shelled) ½ cup; Bread crumb 2.5 oz; Lime peel 1; Thyme 1 sprig; Marjoram 1 sprig; Extra virgin olive oil 1 tbsp; Fine salt to taste; Black pepper to taste; Potatoes 1.8 lbs; Garlic 1 clove; Extra virgin olive oil 2 tbsp; Rosemary 2 sprigs; Fine salt to taste

600

Calories per serving

Lactose Free

Energy Kcal 600
Carbohydrates g 51.5
of which sugars g 6.5
Protein g 34.8
Fats g 28.3
of which saturated fat g 4.86
Fiber g 6.3
Cholesterol mg 105
Sodium mg 563

Difficulty: Easy
Prep time: 15 min
Cook time: 1 h 20 min
Serving: 4 persone

PRESENTATION

Are you looking for a fish dish that highlights all its flavor, but with a crunchy note? Today we propose swordfish in a pistachio crust with potato wedges, a tasty and valid alternative to the classic grilled swordfish!

The breading, made by blending pistachios together with bread crumbs, creates a fragrant shell around the fish, which enhances its taste and texture without covering the delicate flavor of the swordfish. The swordfish meat will be tender, and thanks to the lime zest, you will add a note of freshness to your meal, enhanced by the aroma of thyme and marjoram! To complete the dish, prepare a classic side dish in an alternative way: bake the potatoes in wedges with the skin on, to achieve a soft interior and a fantastic crispy crust on the outside, which will nicely finish everything. Satisfy your guests' palate by serving your swordfish fillets accompanied by oven-baked potato wedges, and you won't regret it!

Swordfish is a great base for many refined dishes, and if you love this fish, you should definitely try making calamarata with swordfish ragout and for a delicate and fresh pairing, also taste the swordfish carpaccio with green mustard sauce!

INGREDIENTS

600

Calories per serving

Ingredients for the Swordfish: Swordfish 1.8 lbs (800 g) - (4 steaks, 7 ounces each); Unsalted pistachios ½ cup (70 g) - (shelled); Bread 2.5 oz (70 g) - crumb; Lime peel 1; Thyme 1 sprig; Marjoram 1 sprig; Extra virgin olive oil 1 tbsp (15 g); Fine salt to taste; Black pepper to taste

for the Potatoes: Potatoes 1.8 lbs (800 g); Garlic 1 clove; Extra virgin olive oil 2 tbsp (30 g); Rosemary 2 sprigs; Fine salt to taste

Preparation

How to prepare Swordfish in Pistachio Crust with Potato Wedges

To prepare the swordfish in pistachio crust with baked potatoes, start by toasting the pistachios to make them crunchier and more fragrant. Pour the pistachios onto a baking sheet lined with parchment paper 1 and spread them out evenly (2-3). Then bake in a preheated static oven at 320°F for 20 minutes 3, checking frequently without letting them darken too much.

In the meantime, prepare the potatoes. Wash them well under running water with the skin on to remove any dirt 4. Then cut them into wedges 5 and place them on a baking sheet lined with parchment paper, well spaced apart 6.

Also cut the garlic into wedges and add it to the potatoes 7. Add the rosemary needles 8, salt, pepper, and finally the oil 9. Bake in a convection oven at 400°F for 50 minutes, until they are golden and crispy!

When there are about ten minutes left, start preparing the breading. Cut the bread crumbs into cubes 10 and put them in a mixer along with the pistachios 11. Add the grated lime zest, thyme, marjoram, and blend everything together 12.

Pour the breading into a large baking dish 13, add salt, pepper, and mix with a spoon 14. Take the swordfish slices and brush them with oil on both sides 15.

Then coat each slice in the breading, pressing lightly to make it adhere well 16. Repeat the same operation for all the fillets 17 and in the meantime heat a pan with a drizzle of oil. Then place the swordfish in the pan 18.

Cook the swordfish slices for a couple of minutes on each side 19, take the now crispy potatoes out of the oven 20, and serve the swordfish fillets in pistachio crust with hot potato wedges 21!

How to store

It is recommended to consume the swordfish in pistachio crust with potato wedges freshly cooked. Alternatively, you can store them in the refrigerator for up to one day. Freezing is not recommended.