Iquique-style swordfish

Name: Iquique-style swordfish (Albacora frita iquiqueña)
Cuisine: Chilean
Ingredients: 30 ml/2 tbsp ground turmeric; 3 garlic cloves, crushed; 10 ml/2 tsp red wine vinegar; 6 swordfish steaks; 900 g/2 lb potatoes; 60 ml/4 tbsp olive oil; 25 g/1 oz/2 tbsp butter; 15 ml/1 tbsp chopped fresh parsley, to garnish; lemon wedges, to serve; salt and ground black pepper; salt and ground black pepper

Albacora frita iquiqueña

Preparation info

Serves
6

Difficulty
Easy

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

Albacore is a popular fish with a meaty texture, making it an ideal alternative to steak for the weekend barbecue in Chile. The fish grows rapidly, and reaches a length of 1.5 metres/11⁄2 yards and a weight of about 45kg/100lb by 2 years of age. It is usually found, and fished, some miles offshore on the Pacific coast, and this dish is a speciality from the regional port of Iquique.

Ingredients

Americas
Chile
Iquique
Fish course
Pescatarian
Gluten-free

Method

Energy 508kcal/2127kJ; Protein 49g; Carbohydrate 26g, of which sugars 1g; Fat 24g, of which saturates 6g; Cholesterol 111mg; Calcium 24mg; Fibre 2g; Sodium 362mg