Chick Farm Recipe Collection
Swordfish & New
The potatoes char on the coals and make a wonderful partner for the fish.
8 medium-sized new potatoes
2 tbs olive oil
2 tsp chopped fresh thyme
1.5 lb piece of swordfish
1/4 tsp crushed red peppers
Salt and freshly ground black pepper, to taste
Grated zest of 1 lemon
Soak 12 bamboo skewers in water for 1 hour.
Without peeling the potatoes, pile them into a large saucepan, cover with water, and bring to a boil. Let them cook for 10 minutes or until they are soft but not quite tender. Drain and leave them until they are cool enough to handle.
Quarter the potatoes and sprinkle them with half the oil and half the thyme. Cover the potatoes tightly with plastic wrap and refrigerate for 2 hours.
Cut the fish into 1 1/2 inch pieces. Pile them into a bowl with the remaining oil, thyme, crushed peppers, salt, pepper, and lemon zest. Toss just to mix them and cover tightly with plastic wrap. Refrigerate the fish for 2 hours.
Light the grill. Thread the fish and potatoes onto the 12 skewers. When the coals are gray, put the fish on the grill and turn the fish constantly for 5 minutes until it is lightly browned on the outside. Open all the grill's vents, cover with the lid, and continue cooking for 5 minutes or until the potatoes are tender when pierced with a skewer and the fish is cooked through. Serve at once.
Yields: 6 Servings