Swordfish is a great fish to grill but timing is not easy, rapidly the fish becomes too dry (confirmed by my dear mother ;-)). The choice of sidedishes is large, but to please my precious audience a potato dish is a must.
Antonio Carlucci and Gennaro Contaldo have this great book ‘Two gready Italians’ with loads of delicious Italian recipes. Sliced roasted potatoes with tomato, oregano and basil, ‘patate arraganate, is a wonderful plate to serve with any fish or meat dish. For 5p slice 1 kilo of potatoes and 4 tomatoes thinly. Chop 1 big red onion and 4 garlic cloves. Make layers of potatoe, onion/garlic, tomatoe in an oiled dish. In between the layers spread salt, pepper, dried oregano and fresh basil leaves. Finish with 2 table spoons of white wine. Cover and bake in the oven at 180° for 45 mins, and uncover and bake for another 20 mins, until the potatoes are cooked through. Beautiful and tasty dish.
500 grams of courgettes cut in courgettini and mixed with olive oil, chopped garlic, pepper, salt and some dried basil offers extra color and extra vegetables on the table. Bake them in the oven during the last 10 mins of baking time of the potatoes while grilling the swordfish slices.