Grilled swordfish with salmoriglio and warm potato salad

Ingredients

For 1 serving

• Swordfish180 g
• Potatoes180 g
• Extra virgin olive oil1 tablespoon
• Lemon0.5
• Dried oregano1 teaspoon
• Parsley5 g
• Arugula30 g
• Saltto taste
• Black pepperto taste

Contains: fish

Method

1. Wash the potatoes in their skins, put them in cold salted water, bring to the boil and cook over medium heat for 20–25 minutes, until a fork goes through without resistance.
2. Meanwhile make the salmoriglio: squeeze the lemon and whisk the juice with the oil, dried oregano, finely chopped parsley, salt and pepper until lightly emulsified.
3. Heat a griddle or ridged pan well over high heat for 3–4 minutes. Pat the swordfish steaks dry with kitchen paper.
4. Grill the swordfish for 2–3 minutes per side without moving it, until it has golden marks and is just opaque in the centre: overcooked it turns dry.
5. Drain the potatoes, peel them while still hot and cut them into cubes; dress them with a spoonful of salmoriglio and toss with the rocket.
6. Serve the hot swordfish drizzled with the rest of the salmoriglio, next to the warm potato salad.