Swordfish Steaks with Olive-Pistachio Sauce and Potatoes

feast of seven fishes potato yukon gold swordfish olive pistachio tarragon garlic lemon

Andy Baraghani

8 servings

Source

Ingredients

2½ pounds small Yukon Gold potatoes, scrubbed

4 tablespoons plus ⅓ cup extra-virgin olive oil

Kosher salt

4 1-inch-thick swordfish steaks (about 3 pounds total)

1 cup Castelvetrano olives, pitted, crushed

¼ cup finely chopped unsalted roasted pistachios

¼ cup finely chopped tarragon

1 garlic clove, finely grated

½ lemon

Freshly ground black pepper

Method

Preheat oven to 400°. Place potatoes in a single layer in a 13x9" baking dish. Pour in water to just barely cover bottom of dish and drizzle potatoes with 2 Tbsp. oil; season with salt. Cover dish with foil and bake potatoes, shaking dish halfway through, until tender, 40–50 minutes. Transfer potatoes to a medium bowl and cover with foil to keep warm.

Increase oven temperature to 450°. Drizzle place swordfish on a rimmed baking sheet and drizzle with 2 Tbsp. oil; season with salt. Roast until cooked through (it will feel firm when pressed and will flake easily with a fork), 7–9 minutes.

Meanwhile, mix olives, pistachios, tarragon, garlic, and remaining ⅓ cup oil in another medium bowl. Finely grate zest from lemon half over, then squeeze in juice; season sauce with a big pinch of salt and lots of pepper.

Arrange fish on a platter and spoon sauce over. Serve potatoes alongside.

Do Ahead: Potatoes can be made 1 day ahead. Cover and chill.

See the rest of the Feast of the Seven Fishes menu here.