Swordfish with warm potato salad

Swordfish with warm potato salad

(5) Rate it

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Swordfish is a meaty and oil rich species of fish. It is full of flavour and is best simply pan-fried or put on the barbecue.

Featured in
Main recipes, Fish recipes


  • 500g small chat potatoes, cut into chunks
  • 2 tablespoons olive oil, plus extra to brush
  • 2 tablespoons lemon juice
  • 1 small red onion, finely sliced
  • 1/3 cup small pitted black olives
  • 1 tablespoon baby capers, rinsed
  • 4 x 150g swordfish steaks
  • 1/2 cup flat-leaf parsley leaves
  • Lemon wedges, to serve


  • Step 1
    Boil or steam potatoes until tender.
  • Step 2
    Meanwhile, place the olive oil, lemon juice, red onion, olives and capers in a large bowl.
  • Step 3
    Drain the potatoes, add to the bowl while hot and toss to coat. Crush potatoes slightly with a fork.
  • Step 4
    Heat a non-stick frypan over high heat, brush the swordfish with a little extra olive oil and pan-fry the fish for 2 minutes on each side.
  • Step 5
    Toss the parsley leaves through the potato salad, divide between plates and top with swordfish fillets. Season with salt and pepper and serve with lemon wedges.

  • Low carb
  • Low sodium
  • Low sugar


  • 2019 kj


  • 27g

    Fat Total

  • 6g

    Saturated Fat

  • 3g


  • 40g


  • 98mg


  • 200.78mg


  • 3g

    Carbs (sugar)

  • 18g

    Carbs (total)

All nutrition values are per serve
  • Author: Chrissy Freer
  • Image credit: Steve Brown
  • Publication: Taste.com.au

Source: taste.com.au


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