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Grilled Swordfish with White Bean Relish and Potato Skordalia (Emeril Lagasse) Recipe

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Grilled Swordfish with White Bean Relish and Potato Skordalia (Emeril Lagasse)
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Ingredients
16
Count
Nutrition
371
Calories
Total time
38
Minutes
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Ingredients:

Directions:

  1. Prepare Potato Skordalia, cover, and set aside until ready to serve.
  2. Preheat a grill to medium-high. Brush the swordfish fillets with the olive oil and 2 tablespoons of the lemon juice. Season both sides with Essence. When the grill is hot grill the fish until medium, about 3 to 4 minutes per side, or until cooked through. Remove from the grill and cover to keep warm.
  3. Combine the white beans with red onions, roasted red peppers, lemon zest, cilantro, parsley, extra-virgin olive oil, and remaining 2 tablespoons lemon juice. Adjust seasonings with the salt and pepper, and toss well.
  4. To serve place a grilled fillet on each of 4 dinner plates. Top each with the white bean relish and desired amount of the Potato Skordalia. Garnish with lemon wedges and cilantro sprigs.
  5. Potato Skordalia:
  6. 1 pound boiling (such as red bliss) potatoes, halved with the skin on
  7. 5 garlic cloves
  8. 1 teaspoon salt
  9. 2 tablespoons good-quality red wine vinegar
  10. 2 tablespoons fresh lemon juice
  11. 1 to 1 1/4 cups extra-virgin olive oil
  12. Bring a large saucepan of salted water to a boil. Add the potatoes and cook 15 minutes, or until tender. Drain well and cool. Peel the potatoes, discarding the skins. Push them through a ricer into a medium bowl and set aside.
  13. Pound the garlic with the salt in a mortar and pestle until smooth. Add the garlic mixture to the potatoes and stir well. Gradually add the vinegar, lemon juice, and the oil, pounding or stirring constantly with a wooden spoon. Adjust seasonings with salt and freshly ground pepper to taste. Add more oil if desired.
  14. Yield: about 3 cups
  15. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  16. 2 1/2 tablespoons paprika
  17. 2 tablespoons salt
  18. 2 tablespoons garlic powder
  19. 1 tablespoon black pepper
  20. 1 tablespoon onion powder
  21. 1 tablespoon cayenne pepper
  22. 1 tablespoon dried oregano
  23. 1 tablespoon dried thyme
  24. Combine all ingredients thoroughly.
  25. Yield: 2/3 cup
  26. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 370.51 Kcal (1551 kJ)
Calories from fat 147.76 Kcal
% Daily Value*
Total Fat 16.42g 25%
Cholesterol 18.7mg 6%
Sodium 325.18mg 14%
Potassium 952.93mg 20%
Total Carbs 37.28g 12%
Sugars 2g 8%
Dietary Fiber 8.75g 35%
Protein 19.29g 39%
Vitamin C 40.1mg 67%
Vitamin A 0.7mg 25%
Iron 18.1mg 101%
Calcium 131.8mg 13%
Amount Per 100 g
Calories 151.83 Kcal (636 kJ)
Calories from fat 60.55 Kcal
% Daily Value*
Total Fat 6.73g 25%
Cholesterol 7.66mg 6%
Sodium 133.26mg 14%
Potassium 390.5mg 20%
Total Carbs 15.28g 12%
Sugars 0.82g 8%
Dietary Fiber 3.59g 35%
Protein 7.91g 39%
Vitamin C 16.4mg 67%
Vitamin A 0.3mg 25%
Iron 7.4mg 101%
Calcium 54mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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