Swordfish Steaks With Olive-pistachio Sauce And Potatoes
  1. 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. Transfer potatoes to a medium bowl and cover with foil to keep warm.

  2. Increase oven temperature to 450°. Drizzle place swordfish on a rimmed baking sheet and drizzle with 2 Tbsp. oil; season with salt. Roast until cooked through (it will feel firm when pressed and will flake easily with a fork), 7–9 minutes.

  3. 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.

  4. Arrange fish on a platter and spoon sauce over. Serve potatoes alongside.

  5. Do Ahead: Potatoes can be made 1 day ahead. Cover and chill.

  6. See the rest of the Feast of the Seven Fishes menu here.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

CuisineMediterranean

Occasions🍽️Dinner Party🎉Special Occasion

Season☀️Summer

DifficultyMedium ⏰ 45m

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