Swordfish with Fennel and New Potato Salad Recipe
A refined and light dish: swordfish slices accompanied by fennel salad and new potatoes, seasoned with lemon juice and orange. Want a special touch? Caramelize the orange slices for a surprising sweetness!
Instructions
- Start by washing and slicing the new potatoes thinly.
- Heat a tablespoon of olive oil in a pan and cook the potato slices until they become golden on both sides. Season with salt to taste.
- Meanwhile, cut the swordfish into steaks if you haven't already.
- In another pan, sauté the swordfish steaks with a drizzle of oil until they are well browned on both sides. Season with salt and pepper to your taste.
- Finely slice the fennel and peel the orange, then cut it into pieces or wedges.
- Arrange the swordfish steaks in the center of the plate, surround them with the fennel salad, and garnish with the new potatoes and orange pieces.
- Drizzle everything with extra-virgin olive oil and fresh lemon juice to enhance the flavors.
Notes
To add a special touch to the recipe, you can lightly caramelize the orange slices in a pan with a pinch of sugar before adding them to the dish. This will add a surprising sweetness that balances perfectly with the freshness of the fennel and the intensity of the swordfish.