Recipe for Blackened Swordfish Steak with Chipped Potatoes, Caper An 
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Yield:
4 servings
Ingredients:
Amount Ingredient
4 x 160 g swordfish steaks, (160 to 170)
100 gm Butter, melted
4 lrg Potatoes, (Cara or King Edward)
----------------- BLACKENING SEASONING ----------------
3 tsp Salt
3 tbl Sweet paprika
2 tbl White ground pepper
2 tbl Black ground pepper
1/2 tbl Dried thyme
1/2 tbl Dried oregano
3 tsp Onion powder
3 tsp Garlic powder
3 tsp Cayenne pepper
----------------- SALSA ----------------
100 gm Capers
100 gm Fresh coriander leaves, picked
50 gm Shallots, chopped
1 x Clove garlic, finely chopped
50 ml White wine
125 ml Fish stock, (bouillon will do)
250 ml Extra virgin olive oil
Instructions:
Instructions: Combine all the ingredients for the seasoning. Brush the swordfish steaks with the butter and sprinkle generously with the seasoning.

For the salsa, place capers, coriander, shallots and garlic in a food processor and chop everything finely adding gradually the white wine, fish stock and olive oil until all is combined.

Cut the potatoes in long wedges with the skin on, and deep fry in vegetable or cooking oil until golden brown, crisp and cooked. Season with salt. Sear the swordfish steak on a very hot griddle or heavy frying pan with no added oil to achieve the blackened effect. Place the deep fried potatoes on the plate with the fish on top and salsa around the plate.

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