Grilled Swordfish With Quick Crushed Potatoes and Parsley-Caper Relish Recipe - Los Angeles Times
Grilled scallions add smoky depth to an herb-packed relish to spoon over grilled swordfish, potatoes and green beans.
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Cooking tools:
- Grill
- Grill pan
- Instant-read thermometer
- Potato masher
- Saucepan
- Colander
- Microwave
- Mixing bowl
- Plastic wrap
- Baking sheet
- Cutting board
- Chef's knife
- Paring knife
- Fork
- Measuring cup
- Measuring spoon
- Spatula
- Tongs
- Spoon
- Plate
- Stove
Ingredients
- 1 1/2 pounds small gold potatoes
- Kosher salt
- 1/2 cup plus 1 tablespoon everyday olive oil, divided
- Freshly ground black pepper
- 12 ounces green beans, trimmed
- 1/2 cup water
- 1 1/4 pounds swordfish steaks (about 4 small or 1 large)
- 1 bunch scallions (about 6)
- 1/4 cup red or white wine vinegar
- 2 tablespoons capers, drained and chopped
- 1/2 bunch flat-leaf parsley or cilantro, leaves and tender stems finely chopped
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