Gino's Italian Adriatic Escape

- Gino D’Acampo

Swordfish Steaks and Sautéed Potatoes with Gremolata I cooked this dish overlooking the beach at Pescoluse, on the Puglian coast. It’s known as the Maldives of Salento and is a hidden paradise. I used swordfish, but tuna would work well too. Gremolata is a dressing of raw chopped garlic, parsley and lemon zest. It is usually sprinkled over meats, such as osso bucco or carpaccio, but it also makes a great garnish for grilled fish. Always make sure you buy swordfish from a sustainable source, from fisheries that have been certified by the Marine Stewardship Council (MSC).

Serves 4

INGREDIENTS

1kg new potatoes, scrubbed

180ml olive oil

8 sprigs of fresh rosemary

6 garlic cloves, bruised with the back of a knife

4 x 175g swordfish steaks

For the gremolata

12 tablespoons chopped fresh flat-leaf parsley

2 large garlic cloves, peeled and finely chopped

1½ tablespoons capers, drained and roughly chopped

Juice and zest of 1 unwaxed lemon

100ml extra virgin olive oil Salt

METHOD

1 Bring a large pan of salted water to the boil and cook the potatoes for about 7 minutes then drain. When the potatoes are cool enough to handle, slice in half lengthways.

2 Meanwhile, make the gremolata. Put the parsley, garlic, capers and lemon juice and zest in a medium bowl. Pour in the oil and stir to combine. The mixture should have the texture of a wet pesto. Season with salt. Set aside.