Grilled Swordfish with Lemon and Garlic, Lemon Caper Sauce, Roasted Potatoes and Sauteed Green Beans with Bacon

Ingredients

• 6 tbsp Unsalted Butter (Cold and cut into 6 pieces)
• 2 cloves Garlic (Finely minced)
• 0.5 cup Dry White Wine (Such as Sauvignon Blanc or Pinot Grigio. Can substitute with chicken or vegetable broth.)
• 3 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Capers (Drained. Rinse for a less salty sauce.)
• 2 tbsp Fresh Parsley (Finely chopped)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Sauté Aromatics

   • In a small saucepan or skillet, melt 1 tablespoon of the butter over medium heat.
   • Add the minced garlic and cook until fragrant, about 30-60 seconds, being careful not to let it brown.
2. 2

   Deglaze and Reduce

   • Pour in the white wine or broth to deglaze the pan, using a wooden spoon to scrape up any flavorful browned bits from the bottom.
   • Bring the liquid to a simmer and let it cook for 3-4 minutes, or until it has reduced by about half. This concentrates the flavor.
3. 3

   Emulsify the Sauce

   • Reduce the heat to low and stir in the fresh lemon juice and drained capers.
   • Remove the pan from the heat completely. This is a crucial step to prevent the butter from separating.
   • Add the remaining 5 tablespoons of cold butter, one piece at a time, whisking constantly and vigorously until each piece is fully melted and incorporated before adding the next. The sauce should become creamy and slightly thickened.
4. 4

   Finish and Serve

   • Once all the butter is emulsified, stir in the chopped fresh parsley.
   • Season with salt and black pepper. Taste the sauce and adjust the seasoning if necessary.
   • Serve immediately over your choice of protein like chicken or fish, or toss with pasta.

Ingredients

• 2 lb Yukon Gold Potatoes (Or Russet potatoes, scrubbed well)
• 3 tbsp Olive Oil (Extra virgin is preferred)
• 1 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground for best flavor)
• 1 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.5 tsp Paprika (Smoked paprika also works well)
• 1 tsp Dried Rosemary (Or dried thyme)
• 2 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. 1

   Prepare the Oven and Potatoes

   • Position a rack in the middle of the oven and preheat to 425°F (220°C). For an extra crispy crust, place your baking sheet in the oven to preheat as well.
   • Thoroughly wash and scrub the potatoes. You can peel them if you prefer, but the skin adds great texture and nutrients.
   • Cut the potatoes into uniform 1-inch cubes to ensure they cook evenly.
2. 2

   Season the Potatoes

   • In a large mixing bowl, combine the potato cubes, olive oil, salt, black pepper, garlic powder, onion powder, paprika, and dried rosemary.
   • Toss vigorously until every piece of potato is evenly coated with oil and seasonings.
3. 3

   Roast the Potatoes

   • Carefully remove the hot baking sheet from the oven (if preheating). Spread the seasoned potatoes in a single, even layer. Do not overcrowd the pan; use two pans if necessary.
   • Roast for 20-25 minutes.
   • Remove the pan from the oven and use a spatula to flip the potatoes. This ensures all sides get crispy.
   • Return the pan to the oven and roast for another 15-20 minutes, or until the potatoes are golden brown, crispy on the outside, and fork-tender on the inside.

Ingredients

• 6 slices thick-cut bacon (chopped into 1/2-inch pieces)
• 1 medium yellow onion (finely chopped)
• 2 cloves garlic (minced)
• 1 lb fresh green beans (trimmed)
• 0.25 cup chicken broth (can substitute with water)
• 0.5 tsp kosher salt (adjust to taste)
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Cook the bacon until crisp. In a large skillet over medium heat, add the chopped bacon. Cook, stirring occasionally, for 6-8 minutes until the bacon is browned and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the skillet.

2. 2

   Sauté the aromatics. Add the chopped yellow onion to the skillet with the bacon fat. Sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. 3

   Sauté and steam the green beans. Add the trimmed green beans to the skillet. Season with kosher salt and black pepper. Toss to coat in the fat and sauté for 5-7 minutes, stirring occasionally, until they turn bright green and begin to blister.

4. 4

   Pour in the chicken broth. Bring the liquid to a simmer, then reduce the heat to medium-low, cover the skillet, and let the beans steam for 3-5 minutes, or until they reach your desired level of crisp-tenderness.

5. 5

   Finish and serve. Uncover the skillet and increase the heat to medium-high. Cook for 1-2 minutes, allowing any remaining liquid to evaporate. Return the crispy bacon to the skillet and toss everything together. Serve immediately.