Broiled Swordfish with Chardonnay Pairing Salt Blend
- 1 pound Swordfish steak portions
- 1 tablespoon Chardonnay Pairing Salt Blend
- Kosher Salt
- 4 potatoes, peeled and diced
- 2 tablespoons slivered almonds
- 2 tablespoons olive oil
- ½ teaspoon almond extract
Season the fish with Chardonnay Pairing Salt Blend and let it rest for 20 minutes. Preheat the broiler to medium and set the rack in the position closest to the heat. Place the fish in an ovenproof dish. Slide the dish under the broiler, and cook until done, 7–10 minutes, depending on thickness.
Serve with Almond Potatoes. Place diced potatoes in a pot covered with cold water. Season well with kosher salt and add almond extract. Bring to a boil until potatoes are just tender. Drain well. Heat olive oil in a medium sauté pan. Add almonds and potatoes. Cook until potatoes are nicely browned and almonds are aromatic.
Garnish with additional Chardonnay Pairing Salt Blend.
Recipe and images from the kitchen of Barton Seaver.