Cape Cod Swordfish, with Mango, Mozzarella, and Caper Salad, and Lolita’s Potato Tots
Total Steps
9
Ingredients
11
Tools Needed
7
Ingredients
- 12 potatoes tiny red/white potatoes
- extra virgin olive oil
- 2 tablespoons chopped fresh rosemary
- sea salt and cracked black pepper
- 2 steaks 8 ounce fresh swordfish steaks(optional)
- mayonnaise
- 1 small mango
- 1 ball fresh mozzarella cheese
- 3 tablespoons capers
- white balsamic vinegar
- baby romaine lettuce
Instructions
Step 1
Wash and peel the middles (only) out of the tiny red/white potatoes.
Step 2
Toss the peeled potatoes with extra virgin olive oil, chopped fresh rosemary, sea salt, and cracked black pepper. Spread them on a small, non-stick cake pan and set it on a hot electric grill (350-375°F).
Step 3
Every 10 minutes or so, roll the potato nuggets over a 1/4 turn in the hot spiced olive oil, allowing each side to sear and crisp while the insides bake to a creamy consistency.
Step 4
Prepare the 8-ounce swordfish steaks.
Step 5
Slather each side of the swordfish steaks completely with a thick layer of mayonnaise (approximately 1 1/2 tablespoons per steak side).
Step 6
Sprinkle the mayo-covered steaks heartily with sea salt and cracked black pepper.
Step 7
Lay each steak mayo-side down on the hot grill grate. Slather, salt, and pepper the upside of each steak. Lower the lid and roast for 8 minutes.
Step 8
Flip the steaks. Roast for another 5 minutes, or until the bottom mayonnaise layer has browned and crusted.
Step 9
While the steaks are cooking, cut the small mango and the ball of fresh mozzarella cheese into chunks. Add them, along with the capers, to a bowl with baby romaine lettuce leaves. Drizzle with white balsamic vinegar and extra virgin olive oil, then season with sea salt and cracked black pepper. Toss well to create the salad.