I followed the recipe exactly, but I cut it in halfsies since two full grown peeps and one little peep make up my fam. Although, the fish monger at Shop Rite totally wanted to come home and have dinner with us.
Any recipe that lets you prep in advance is a winner in my book. You can definitely make the sauce way early in the day and stick it in the refrigerator. A no-brainer win win.
The sizzling caper addition at the end is a super awesome touch. It made me very happy.
We ate the swordfish with rice, arugula salad and garlic bread just because I had some bread heading toward death in the cupboard and some pesto in the freezer that was just asking to be used. I'm usually not so carbtastic, but what the hey. My little man loves some garlic bread. And he tasted the swordfish without terrorist negotiations while eating loads of garlic bread and rice and salad.
Caesar Roasted Swordfish
From "Barefoot Contessa: How Easy is That?"
By Ina Garten
2 large garlic cloves, chopped
1/4 cup chopped fresh parsley
1 Tbsp. anchovy paste
2 tsp. Dijon mustard
1 cup good mayonnaise
1 Tbsp. grated lemon zest (2 lemons)
3 Tbsp. freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3 pounds center cut swordfish steaks, 3/4 to 1 inch thick, cut into 6 portions
1/2 cup chopped scallions, white and green parts (4 scallions)
2 Tbsp. good olive oil
3 Tbsp. drained capers
Lemon wedges, for serving
Preheat the oven to 500 degrees. (Be sure your oven is very clean.) Line a sheet pan with aluminum foil.
For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in the bowl of a food processor fitted with the steel blade and pulse until the garlic is minced. Add the mayonnaise, lemon zest, lemon juice, 1 tsp. salt and 1/2 tsp. pepper and pulse to make a smooth sauce.
Place the swordfish steaks on the pan and sprinkle both sides generously with salt and pepper. Set aside one-third of the sauce to serve the with cooked fish. Spread the fish on one side with half the remaining sauce, turn the fish, and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 10 minutes.
Here the swordfish awaits its time in the oven.
All lined up and ready to go.
Roast the fish for 10 to 12 minutes, until the center is just barely cooked. Cover the fish with the aluminum foil and allow to rest on the pan for 10 minutes.
Meanwhile, heat the oil in a small saute pan until very hot, add the capers, and cook for 30 to 60 seconds, until they start to pop and are a little crisp. Serve the swordfish hot with the lemon wedges, frizzled capers, and the reserved Caesar sauce.