This briny, bright sauce is just what you need to liven up almost any kind of fish. Serve this swordfish recipe with our Feast of the Seven Fishes menu.
This briny, bright sauce is just what you need to liven up almost any kind of fish. We like to use Castelvetrano for their rich, buttery flavor, but any olive will work.Preheat oven to 400°. Place potatoes in a single layer in a 13x9" baking dish. Pour in water to just barely cover bottom of dish and drizzle potatoes with 2 Tbsp. oil; season with salt. Cover dish with foil and bake potatoes, shaking dish halfway through, until tender, 40–50 minutes.
Roast until cooked through , 7–9 minutes.Meanwhile, mix olives, pistachios, tarragon, garlic, and remaining ⅓ cup oil in another medium bowl. Finely grate zest from lemon half over, then squeeze in juice; season sauce with a big pinch of salt and lots of pepper.This recipe is phenomenal. I was in a Swordfish rut until I found this recipe. It is relatively easy to prepare and delicious!!! The olive/pistachio sauce is amazing...
Potato Castelvetrano Olive Pistachio Yukon Gold Potato Winter Easy Weeknight Meals Main Dairy-Free Gluten-Free Dinner
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