Ingredients
1½lbsboiling potatoes,(about 4 pieces)
½cupolive oil
5clovesgarlic
½tspsalt
½tspfresh ground black pepper
4swordfish steaks
1tspfresh rosemary,chopped
1cupmayonnaise
2tbspfresh parsley,chopped
2tbspcapers,drained, chopped
1tspwine vinegar
Preparation
Heat the oven to 400 degrees F.
In a large roasting pan, toss the potatoes with ¼ cup of the oil, half the garlic, and ¼ teaspoon each of salt and pepper.
Put in the oven for 15 minutes. Stir once.
Meanwhile, coat the swordfish with the remaining ¼ cup of oil, garlic, ¼ teaspoon each of salt and pepper, and the rosemary.
Put the fish on a baking sheet and put it in the oven along with the potatoes.
Cook, stirring the potatoes once until the fish and potatoes are both done, for about 10 to 12 minutes for 1-inch-thick steaks.
In a small bowl, combine the mayonnaise with parsley, capers, and vinegar.
Serve the roasted swordfish and potatoes with the caper mayonnaise
