ARGENTINEAN-STYLE GRILLED SWORDFISH WITH A SPICY-ORANGE CHIMICHURRI, PAN-ROASTED PEPPERS AND CHARRED SWEET POTATO CHIPS
Steps:
- To prepare the chimichurri, place all the ingredients in a food processor and process for 1 to 2 minutes until the ingredients are well combined. 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.
- Preheat your grill pan (or outdoor grill) over 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. Place on a baking sheet, wrap with foil and place in a preheated to 200 degree F oven.
- Next, in a large saute pan over medium-high heat, add 2 tablespoons 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. 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.
- For the swordfish, again heat your grill pan (or outdoor grill) over medium-high heat. 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.)
- To plate, first put 1/4 of the sweet potato slices onto each of 4 warmed plates. Top 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. 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!!
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Martha Zondo
[email protected]Overall, this is a great recipe for grilled swordfish. The flavors are amazing and it's a perfect dish for a summer cookout.
ibrahim Kh
[email protected]I would definitely make this dish again. It was a hit with my guests and it's a great way to impress your friends.
Salili Nepali
[email protected]This dish is a bit expensive to make, but it's definitely worth it for a special occasion.
Shiro zoldyck
[email protected]The pan-roasted peppers were a bit too oily for my taste. I think I would grill them next time.
Engie Elkady
[email protected]This recipe was a bit too complicated for me. I think I would prefer a simpler grilled swordfish recipe.
Akter hosain
[email protected]I'm not a fan of seafood, but I actually enjoyed this dish. The swordfish was cooked perfectly and the flavors were amazing.
mithun islam
[email protected]This recipe is perfect for a summer cookout. The grilled swordfish is light and refreshing, and the chimichurri adds a nice pop of flavor.
Sheel Beela
[email protected]The roasted peppers were a bit bland. I think I would add some more seasoning next time.
Tracy Carpenter
[email protected]I served this dish with a side of rice and it was the perfect meal. I'm definitely making this again next time I have guests over.
Top Love
[email protected]I'm not a huge fan of spicy food, but the chimichurri wasn't too spicy for me. It was just the right amount of heat.
Mdmilla Miya
[email protected]This recipe is a bit time-consuming, but it's totally worth it. The flavors are out of this world!
M.ramzan Jutt
[email protected]I had some trouble finding swordfish, but I eventually found it at a specialty seafood market. It was worth the effort though, because the dish was incredible!
Sabbir boss
[email protected]The charred sweet potato chips were a bit too sweet for my taste, but everything else was perfect.
Golap Miha
[email protected]I substituted salmon for the swordfish and it turned out just as delicious! This recipe is definitely a keeper.
It's Goodos
[email protected]This recipe was easy to follow and the results were amazing! I'm not a professional chef, but I felt like one after making this dish.
Linnah Karisa
[email protected]I loved the combination of textures in this dish. The crispy sweet potato chips added a nice crunchy element to the tender swordfish and roasted peppers.
Alhassan Inusah
[email protected]The spicy orange chimichurri was the star of the show! It had the perfect balance of heat and sweetness and really complemented the grilled swordfish.
Wasi Karan
[email protected]This dish was a hit with my family! The swordfish was cooked perfectly and the flavors of the chimichurri, roasted peppers, and sweet potato chips all came together beautifully. I will definitely be making this again soon!