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| Grilled Swordfish with Rosti Potato, Wilted Swiss Chard and Lemon-Caper Relish |
| 4 8-ounce Swordfish Steaks |
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| Rosti Potato Ingredients: |
4 large Idaho potatoes Peeled
3 Tablespoons Roasted Garlic paste
2 ounces unsalted butter
Salt
Pepper
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| Method: |
1. Shred potatoes on mandolin using smallest blade attachment.
2. Season with salt and pepper and let sit for five minutes.
3. Press excess moisture out of potatoes.
4. Melt butter in a smoking hot pan, add ½ of the potatoes, then spread garlic in the middle and top with the rest of the potatoes.
5. Press potatoes down using a rubber spatula and scrape edge of pan to form a cake.
6. Once potatoes are golden brown on bottom flip potato over and repeat on the other side. Adding butter as needed.
7. Finish in a 350 degree oven for eight minutes or until cooked through.
8. cool on a wire rack.
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| Wilted Swiss Chard |
| 1 bunch Swiss Chard |
| Method |
1. Remove leaves from stems and wash three times in cold water.
2. Blanch for thirty seconds in salted boiling water.
3. Cool under refrigeration in a colander.
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| Lemon-Caper Relish |
1/2 cup capers, rinsed
1 cup shallots, minced
1/2 cup raisins, dried, rehydrated
6 each lemon, zested
a/n extra virgin olive oil
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| Method |
1. Blanch lemon zest three times
2. Bring capers to frying point in evoo, drain and reserve oil
3. Caramelize shallots in reserved oil, drain and discard oil (or save for other cooking)
4. Mix shallots, capers, lemon zest and raisins
5. Season
6. Cool and reserve
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