Swordfish Steaks with Olive Pistachio Sauce and Potatoes
Ingredients
- 2½ pounds small Yukon Gold potatoes, scrubbed
- 4 tablespoons plus ⅓ cup extra-virgin olive oil
- Kosher salt
- 4 1-inch-thick swordfish steaks (about 3 pounds total)
- 1 cup Castelvetrano olives, pitted, crushed
- ¼ cup finely chopped unsalted roasted pistachios
- ¼ cup finely chopped tarragon
- 1 garlic clove, finely grated
- ½ lemon
- Freshly ground black pepper
Instructions
Swordfish Steaks with Olive-Pistachio Sauce and Potatoes serves 8 original recipe by Bon Appetit.
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