Swordfish is not the easiest to get hold of, in Norway, but I have ordered fresh, vacuum packed at Meny. I have eaten swordfish a few times in several of the countries around the Mediterranean and think it tastes fantastic when properly cooked.
Gremolata with pomegranate:
1 pot parsley
1 pomegranate, seeds only
2 cloves finely chopped garlic
1 small glass of capers
2 finely shredded spring onions
2 dl mangoed thick
1 dl lemon oil
1 dl olive oil
Stir everything well together and let it stand and rest at room temperature while you cook the rest.
Italian beans:
2 tablespoons butter
10 deli onions, peeled
1 teaspoon finely chopped garlic
1 teaspoon Italian spice mix
1/2 cup breadcrumbs, possibly panko
1 dl Parmesan, grated
1 bag of fresh green beans
Salt and pepper
Brown the onion in butter, on medium heat in a sauté pan. It takes some time, so be patient. Add garlic, Italian seasoning, breadcrumbs and Parmesan. Stir well and cook over medium heat, until the breadcrumbs start to brown, about 3-4 minutes.
Boil the beans in a saucepan of water, pour off the water and stir them into the mixture in the pan. Season with salt and pepper and serve Italian beans hot.
Swordfish:
Cut swordfish into steak-thick pieces. Grease them with olive oil and season with salt and pepper. Brown them on both sides on the grill or in the frying pan. 2 min. on each side tends to be fit, but it depends on the thickness.
Serve swordfish with Italian beans, gremolata, oven-baked tomatoes and optional potatoes, such as oven-baked pearl potatoes, which you can find a recipe for here.
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