Grilled Swordfish with White Bean Relish and Potato Skordalia

• 1 recipe Potato Skordalia, recipe follows
• 4 (6-ounce) swordfish fillets
• 2 tablespoons olive oil
• 4 tablespoons fresh lemon juice
• Essence, for seasoning fish, recipe follows
• 3 cups cooked white beans
• 1/4 cup finely chopped red onions
• 1 small red bell pepper, roasted, peeled, seeded, and diced
• 3/4 teaspoon finely grated lemon zest
• 2 tablespoons chopped fresh cilantro leaves
• 3 tablespoons chopped fresh parsley leaves
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Lemon wedges, for garnish
• Cilantro sprigs, for garnish

1. Prepare Potato Skordalia, cover, and set aside until ready to serve.
2. Preheat a grill to medium-high.
3. Brush the swordfish fillets with the olive oil and 2 tablespoons of the lemon juice.
4. Season both sides with Essence.
5. When the grill is hot grill the fish until medium, about 3 to 4 minutes per side, or until cooked through.
6. Remove from the grill and cover to keep warm.
7. Combine the white beans with red onions, roasted red peppers, lemon zest, cilantro, parsley, extra-virgin olive oil, and remaining 2 tablespoons lemon juice.
8. Adjust seasonings with the salt and pepper, and toss well.
9. To serve place a grilled fillet on each of 4 dinner plates.
10. Top each with the white bean relish and desired amount of the Potato Skordalia.
11. Garnish with lemon wedges and cilantro sprigs.
12. 1 pound boiling (such as red bliss) potatoes, halved with the skin on
13. 5 garlic cloves
14. 1 teaspoon salt
15. 2 tablespoons good-quality red wine vinegar
16. 2 tablespoons fresh lemon juice
17. 1 to 1 1/4 cups extra-virgin olive oil
18. Bring a large saucepan of salted water to a boil.
19. Add the potatoes and cook 15 minutes, or until tender.
20. Drain well and cool.
21. Peel the potatoes, discarding the skins.
22. Push them through a ricer into a medium bowl and set aside.
23. Pound the garlic with the salt in a mortar and pestle until smooth.
24. Add the garlic mixture to the potatoes and stir well.
25. Gradually add the vinegar, lemon juice, and the oil, pounding or stirring constantly with a wooden spoon.
26. Adjust seasonings with salt and freshly ground pepper to taste.
27. Add more oil if desired.
28. Yield: about 3 cups
29. 2 1/2 tablespoons paprika
30. 2 tablespoons salt
31. 2 tablespoons garlic powder
32. 1 tablespoon black pepper
33. 1 tablespoon onion powder
34. 1 tablespoon cayenne pepper
35. 1 tablespoon dried oregano
36. 1 tablespoon dried thyme
37. Combine all ingredients thoroughly.
38. Yield: 2/3 cup
39. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

skordalia, swordfish fillets, olive oil, lemon juice, fish, white beans, red onions, red bell pepper, lemon zest, cilantro, parsley, extravirgin olive oil, salt, freshly ground black pepper, lemon wedges, cilantro

Taken from www.foodnetwork.com/recipes/emeril-lagasse/grilled-swordfish-with-white-bean-relish-and-potato-skordalia-recipe.html (may not work)