Argentinean-style grilled swordfish with a spicy-orange chimichurri, pan-roasted peppers and charred sweet potato chips
- Preparation Time40 mins
- Cooking Time30 mins
- Serves4
- DifficultyMedium
For the chimichurri
For the swordfish
For the garnishes
2) Can be used immediately, but for best results refrigerate overnight. Remove from the refrigerator 2 hours before serving, to allow to come to room temperature.
Swordfish:
1) Preheat a grill pan (or outdoor grill) over a medium-high heat. Brush each sweet potato slice generously with extra-virgin olive oil and sprinkle both sides generously with salt and pepper. Grill for 3 to 4 minutes per side, or until tender when poked with a knife (you want some nice char marks on the potatoes.) You may need to grill in 2 batches.
2) Preheat the oven to 110/Gas 1/4. Place the sweet potato slices on a baking sheet, wrap with foil and place in the oven.
3) In a large saute pan over a medium-high heat, add 2 tbsp of extra-virgin olive oil. When hot add the bell peppers and season generously with salt and pepper. Saute until caramelized, about 5 to 6 minutes. Add the garlic and saute for an additional 2 minutes.
4) Turn the heat off, toss in the toasted pine nuts, basil and oregano and add a pinch more salt and pepper. Stir to combine and keep warm on the stovetop.
5) Heat the grill pan (or outdoor grill) over a medium-high heat again. Brush both sides of the swordfish generously with extra-virgin olive oil and sprinkle both sides generously with salt and pepper. Grill until just cooked through, but still moist, about 3 to 4 minutes per side (being careful not to overcook the fish.)
6) To plate, first put 1/4 of the sweet potato slices onto each of 4 warmed plates. Top the potatoes with a drizzle of extra-virgin olive oil and a tiny pinch of salt. Next, top the sweet potatoes, with 1/4 of the bell pepper mixture. Then place the swordfish atop that, and spoon a generous amount of the chimichurri over the middle of the fish.
7) To garnish, top the chimichurri with a tiny sprinkling of orange zest, then just a few very thinly sliced pieces of jalapeno, and a twisted orange slice. Serve with warmed sourdough baguette slices and the additional chimichurri on the side. Enjoy!!
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.
