Have you ever had one of those days when nothing goes exactly wrong but then nothing goes exactly right? But it all turns out okay anyway? That was the case Friday when I cooked an absolute genius of a dish, if I say so myself, but the pictures didn't do it justice. The dish was Grilled Swordfish on Roasted Fingerling Potatoes with Piperade. The potatoes were divine at Thanksgiving. I thought that swordfish would work beautifully with the flavors of the Piperade.
When I plated this, I decided in my infinite wisdom to put the potatoes on the bottom and the Piperade on the top. Well, we all know why Fingerling potatoes are called Fingerling. they could be called something else, probably sell a whole lot more of them due to the shape...are you with me here? ...any way, the porn star of Fingerling potatoes happened to be on the plate in a very odd position when I took the picture. Everything was aimed at this very well endowed Fingerling. I must admit that a little House Red had passed through my ruby lips by the time I took the picture, so I didn't notice that the picture was not as good as it should be until Groom, passing by, not one to say an unkind word, said, “Honey, maybe you need to take a closer look at this picture.”
I've pondered this now for three days and have decided to go on and post the recipe without the picture because it's so good, and I don't think a picture is what truly sells a recipe. I know I’ve discussed when you have to stand up and slap something because the food is so good. Our dogs were even hiding. They knew I was looking at them funny. This was that good.
Use your imagination and make this.
Grilled Swordfish with Roasted Fingerling Potatoes and Piperade
Adapted from Bon Appetit’s November 2007 issue
2 -7 ounce swordfish steaks, about ½ to ¾ inch thick, seasoned with a little olive oil, salt and coarsely ground black pepper and a good squeeze of lemon juice
1 pound fingerling potatoes, cut in half
3 red and yellow bell peppers, seeded and stemmed and sliced
½ red onion, sliced
1 shallot, peeled and chopped
1 small handful fresh Italian parsley, chopped
1 small handful fresh basil, chopped
Extra virgin olive oil
Salt and coarsely ground black pepper
Preheat oven to 400‘. Put sliced bell peppers and red onion on cookie sheet and drizzle with olive oil. Roast for about 10 minutes.
Layer the potatoes on top of the potatoes and roast for 35 minutes.
Then top with the shallots and parsley and basil and roast for five more minutes. Season with olive oil and salt and coarsely ground black pepper. You can do this ahead. Watch the peppers and the onions and be sure they don’t blacken.
Heat grill pan on top of stove. Grill swordfish for about 6 minutes per side.
Put the potatoes on the plate and top with the swordfish and a bit of the Piperade. Take a bite.