Roasted Swordfish and Potatoes with Caper Mayonnaise

Ingredients

• ½ teaspoon salt
• 2 tablespoons chopped fresh parsley
• 1 cup mayonnaise
• 2 tablespoons drained chopped capers
• 1 teaspoon wine vinegar
• 4 swordfish steaks, about 1 inch thick (about 2 pounds in all)
• ½ teaspoon fresh-ground black pepper
• + 4 more ingredients
• • 1 teaspoon chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crumbled
  • ½ cup olive oil
  • 5 cloves garlic, chopped
  • 1 ½ pounds boiling potatoes (about 4), cut into 1/2-inch pieces

1. Heat the oven to 400°. In a large roasting pan, toss the potatoes with 1/4 cup of the oil, half the garlic, and 1/4 teaspoon each salt and pepper. Put in the oven for 15 minutes; stir once. 2. Meanwhile, coat the swordfish with the remaining 1/4 cup oil, garlic, 1/4 teaspoon each salt and pepp...

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