Basque Swordfish

Name: Basque Swordfish
Ingredients: Chopped fresh parsley, for garnish; Chile oil or cracked black pepper, to taste; Chile oil or cracked black pepper, to taste; 2 slices bacon, each cut into 3 pieces; ½ red bell pepper, cut into 1 inch squares; 1 small onion, thinly sliced; 2 small potatoes, cooked and thinly sliced; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 2 swordfish steaks (about 8 ounces each), 1 inch thick

Preparation info

2
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

An unusual combination of potatoes, onions, bell pepper, and bacon tops these swordfish steaks. Drizzle chile oil over all, and broil your meal in 8 minutes. Serve with a crisp green salad and crusty bread.

Ingredients

2 swordfish steaks (about 8 ounces each), 1 inch thick
Salt and freshly ground black pepper, to taste
2 small potatoes, cooked and thinly sliced

Main course
Gluten-free

Method

Preheat the broiler. Oil a baking sheet.
Sprinkle the steaks lightly with salt and pepper, and place them on the prepared baking sheet.
Cover each steak with a layer of overlapping slices of potato, onion, and bell pepper. Arrange the bacon on top. Drizzle on a small amount of chile oil, or sprinkle with cracked pepper.
Broil until the veget