Grilled Swordfish with Roasted Pepper Vinaigrette and Potatoes with Arugula

How to prepare grilled swordfish with roasted pepper vinaigrette and potatoes with arugula

1. First, boil the potatoes in their skins. Place them in salted water and simmer over low heat until a fork goes in easily. Leave them in the hot water until needed.
2. For the vinaigrette, put all the ingredients in a food processor and blend until you have a smooth sauce. Adjust salt and black pepper. If you want more acidity, you can add a bit more vinegar.
   
3. Pat the swordfish dry with paper towels. Brush with a little oil on both sides.
4. Heat a grill pan well (5 minutes on maximum heat), then place the fish in it. Cook for 3 minutes on the first side (halfway through, rotate 90 degrees to get those crosshatch grill marks). Turn and do the same on the second side.
6. Meanwhile, have the oven preheated to 200°C (400°F). Transfer the fish to a baking tray and bake for another 10 minutes, to cook to medium inside.
7. While the fish cooks, peel the potatoes and cut them into small, rustic pieces. Mix with the arugula and sprinkle with salt.
8. Arrange the potatoes on a platter. Place the fish next to them, sprinkle with coarse salt and grind black pepper over it. Drizzle everything with parsley oil (mostly on the potatoes with arugula). On the side, in a small glass bowl, place the pepper vinaigrette. Serve immediately.
   

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