I love roasted potatoes, I really do. It’s one of my favorite ways to eat potatoes (buttermilk ranch mashed potatoes at Thanksgiving come in second) and swordfish is definitely up there on my list of favorite fish to eat.
As usually happens with favorite foods, you learn to make them one way, love it, and then get bored with it – at least that’s how my taste buds work. I always notice this when I go in the kitchen and thought of cooking gets a “meh” in response. This is why I love borrowing cookbooks from the library.
Two of the cookbooks I borrowed over this past month are fine Cooking In Season: Your guide to choosing & preparing the season’s best by the editors of Fine Cooking and Jamie’s Italy by Jamie Oliver. The first is wonderful because if divided into sections by season: spring, early summer, late summer, fall, and winter. The potato recipe I’m about to share comes from the fall section. The latter, I picked up because Jamie Oliver is one of my favorite chefs.
Mustard and Rosemary Potatoes
from In Season
What you’ll need
1/4 cup Dijon mustard
1/4 cup olive oil
a couple splashes of dry white wine (or dry vermouth)
2 cloves garlic, minced
1 tbsp fresh rosemary, chopped
freshly ground black pepper
2 lbs waxy potatoes, quartered or 1-inch dice
First, what are “waxy” potatoes? Red-skinned and round white potatoes. The book says they are: “high-moisture, low-starch potatoes that maintain their shape and don’t fall apart easily when handled. They contain more sugar than other types and turn deliciously brown during cooking. They’re great for boiling, roasting, and sautéing.”
Heat oven to 400F. In a large bowl, whisk the first seven ingredients. Add the potatoes, and mix with the sauce until completely coated. Dump potatoes into a foil-lined rimmed baking sheet and spread them in a single layer. Roast, tossing with spatula a few times, until the potatoes are crusty on the outside and tender on the inside. This could take anywhere between 45 and 55 minutes.
Grilled swordfish with lemon, garlic, and mint sauce (salsa di giovanna)
What you’ll need
juice of 1 lemon
extra virgin oil
sea or kosher salt and freshly ground pepper
3 cloves garlic, finely sliced
a sprig of fresh mint, leaves picked and roughly sliced
a sprig or two of fresh cilantro, roughly sliced (or parsley, like the original recipe uses)
swordfish (you can also use tuna)
Squeeze lemon juice into a bowl and add 2 – 3 times the amount of olive oil. Season with salt and pepper, and stir in garlic, mint, and oregano. Set aside until fish is done.
Heat a frying pan until very hot (I added a little bit of olive oil to avoid sticking, but if you have a perfect non-stick you won’t need to). Season your swordfish with salt, pepper, and a little bit of cayenne pepper. Place it in the pan and cook for about 2 – 3 minutes each side, depending on how done you like your fish. When I flipped the fish, I added a tiny bit of the lemon sauce.
Serve fish on plates and spoon more sauce over the top.
When you’ve finished you’re lovely meal, you will have quite a bit of both sauces left over. Don’t get rid of them because they are wonderful sauces to use in other recipes. I added the mustard sauce to some turkey meatballs I made last week, and used the other sauce in something else I can’t quite recall at the moment (I will update when I do).