Perfectly Grilled Swordfish with Saffron Potatoes, Lemon & Bell Pepper Salad and Lemon Butter Sauce.

Ingredients:

For the Swordfish:

- 2 swordfish steaks 6-8 oz each, 1-inch thick

- 2 tbsp olive oil

- 1 tsp smoked paprika

- ½ tsp garlic powder

- ½ tsp sea salt

- ½ tsp freshly cracked black pepper

- 1 lemon zested juiced

For the Saffron Potatoes:

- 1 lb baby potatoes halved

- 1 pinch saffron threads ½ tsp

- 2 tbsp olive oil

- 1 tsp salt

- ½ tsp black pepper

- 1 tbsp butter

- 1 garlic clove minced

For Lemon & Bell Pepper Salad:**

- ½ cup lemon juice

- 1 small red bell pepper brunoise cut

- 1 small yellow bell pepper brunoise cut

- 1 small green bell pepper brunoise cut

- 1 tbsp extra virgin olive oil

- 1 tsp honey

- 1 tbsp fresh parsley

For the Lemon Butter Sauce:

- 4 tbsp unsalted butter

- 2 tbsp lemon juice

- 1 tsp lemon zest

- 1 small shallot

- 2 tbsp white wine

- Salt & white pepper to taste

For Garnish:

- Microgreens

- Edible flowers

Instructions:

1. Prepare the Saffron Potatoes:

- Preheat oven to 400°F or 200°C.

- Soak saffron in 2 tbsp warm water for 5 minutes.

- Toss halved potatoes with olive oil, saffron water, salt, and pepper. Roast for 20-25 minutes until golden.

- In a pan, melt butter, add garlic, and toss roasted potatoes for extra flavor.

2. Make Lemon & Bell Pepper Salad:

- Combine brunoise-cut bell peppers,lemon juice olive oil, honey, and parsley.

- Let sit for 10 minutes to meld flavors.

3. Grill the Swordfish:

- Pat swordfish dry, rub with olive oil, smoked paprika, garlic powder, salt, and pepper.

- Heat grill or grill pan to medium-high.

- Grill swordfish 4-5 minutes per side until firm but still slightly pink inside 135°F internal temp.

- Squeeze lemon juice over fish right after grilling.

4. Prepare the Lemon Butter Sauce:

- In a small saucepan, melt butter over medium heat.

- Add shallot, sauté until soft 2 min.

- Deglaze with white wine if using, reduce by half.

- Stir in lemon juice, zest, salt, and white pepper. Keep warm.

5. Plate the Dish:

- Base:Arrange saffron potatoes in a crescent shape.

- Center: Place swordfish steak slightly off-center.

- Top: Lemon bell pepper salad over fish.

-Drizzle: Lemon butter sauce around the plate.

Garnish: Scatter microgreens and edible flowers.