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This recipe would also be great with cod, halibut or bass.

  • 1 1/2 pounds boiling potatoes (about 4), cut into 1/2-inch pieces
  • 1/2 cup olive oil
  • 5 cloves garlic, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • 4 swordfish steaks, about 1 inch thick (about 2 pounds in all)
  • 1 teaspoon chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crumbled (any fresh herb works here, try parsley, thyme or tarragon).
  • 1 cup mayonnaise
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons drained chopped capers
  • 1 teaspoon wine vinegar

    • Heat the oven to 400°. In a large roasting pan, toss the potatoes with 1/4 cup of the oil, half the garlic, and 1/4 teaspoon each salt and pepper. Put in the oven for 15 minutes; stir once.

    Meanwhile, coat the swordfish with the remaining 1/4 cup oil, garlic, 1/4 teaspoon each salt and pepper, and the rosemary. Put the fish on a baking sheet and put it in the oven along with the potatoes. Cook, stirring the potatoes once, until the fish and potatoes are both done, 10 to 12 minutes for 1-inch-thick steaks.

    In a small bowl, combine the mayonnaise with the parsley, capers, and vinegar. Serve the roasted swordfish and potatoes with the caper mayonnaise.