Greek · beginner
Greek Garlic Roasted Swordfish With Skordalia And Braised Greens
Thick roasted swordfish steaks served alongside braised swiss chard and a traditional garlic potato skordalia puree.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a shallow baking pan with parchment paper.
- 02
Prepare skordalia by mashing hot boiled potatoes thoroughly. Stir in 2 tablespoons olive oil, grated garlic, 2 tablespoons lemon juice, and half of the sea salt until a smooth garlic potato dip forms.
- 03
Heat 1 tablespoon olive oil in a wide pan over medium heat, add chopped swiss chard, cover with a lid, and cook for 5 minutes until tender and dark green.
- 04
Pat swordfish steaks dry with paper towels, place on the parchment sheet, season with dried oregano, remaining salt, pepper, and remaining olive oil.
- 05
Roast swordfish steaks in the oven for 12 to 14 minutes until firm and fully cooked to an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius).
- 06
Drizzle swordfish with remaining lemon juice and serve warm alongside braised greens and a scoop of garlic skordalia.
A LITTLE KITCHEN KNOW-HOW
Skordalia Emulsification
Incorporating raw minced garlic, acidity, and extra virgin olive oil into hot mashed starches to build a creamy traditional side spread.
Notes from the kitchen
- Mash the potatoes while they are hot so they combine smoothly with olive oil without turning gummy.
- Check swordfish thickness; adjust roast time slightly if fillets are thicker than one inch.
- Original home-cooking adaptation inspired by Greek; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.