Grilled Swordfish with Potato-Chorizo Salad

Name: Grilled Swordfish with Potato-Chorizo Salad
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 3 stalks celery (with leaves), sliced; 59 milliliters chopped fresh parsley and/or chives; 113 grams dried chorizo, diced; 0 teaspoons cumin seeds, chopped; 1 teaspoons cumin seeds, chopped; 1 teaspoon chopped fresh thyme; 4 cloves garlic, smashed; 1 teaspoon honey; 1 Juice orange; 6 servings Kosher salt; 6 servings Kosher salt and freshly ground pepper; 2 Tbsps extra-virgin olive oil, plus more for drizzling; 3 Tbsps extra-virgin olive oil; 6 servings Freshly ground pepper; 59 milliliters piquillo peppers, sliced; 680 grams red-skinned potatoes, thinly sliced; 1 Tbsp sherry vinegar; 2 Tbsps sherry vinegar; 1 kilograms skin-on swordfish steaks (about 1/2 inch thick); 6 servings Vegetable oil, for brushing

You can never have too many main course recipes, so give Grilled Swordfish with Potato-Chorizo Salad a try. This gluten free and dairy free recipe serves 6. One portion of this dish contains roughly 41g of protein, 45g of fat, and a total of 656 calories. If you have garlic, olive oil, red-skinned potatoes, and a few other ingredients on hand, you can make it. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 1 hour and 25 minutes.

Instructions

Whisk the garlic, olive oil, orange juice, vinegar, honey, thyme, cumin seeds, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.

Ingredients you will need

Orange Juice

Cumin Seeds

Olive Oil

Vinegar

Garlic

Pepper

Honey

Thyme

Salt

Equipment you will use

Whisk

Bowl

Add the fish and turn to coat. Cover with plastic wrap and refrigerate 1 hour.

Ingredients you will need

Fish

Wrap

Equipment you will use

Plastic Wrap

Put the potatoes in a pot and cover with cold water; season with salt. Bring to a boil and cook over medium-high heat until tender, about 20 minutes; drain. Toast the cumin seeds in a medium skillet over medium heat, about1 minute; transfer to a large bowl.

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Cumin Seeds

Potato

Toast

Water

Salt

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Frying Pan

Bowl

Pot

Add the olive oil and chorizo to the skillet and cook until the chorizo just begins to sizzle, about 3 minutes.

Ingredients you will need

Olive Oil

Chorizo

Equipment you will use

Frying Pan

Remove the chorizo with a slotted spoon and drain on paper towels.

Ingredients you will need

Chorizo

Equipment you will use

Slotted Spoon

Paper Towels

Remove the skillet from the heat; reserve the drippings.

Equipment you will use

Frying Pan

Add the vinegar and herbs to the bowl with the cumin, then whisk in the chorizo drippings.

Ingredients you will need

Chorizo

Vinegar

Cumin

Herbs

Equipment you will use

Whisk

Bowl

Add the celery, piquillo peppers, potatoes and chorizo; toss. Season with salt and pepper.

Ingredients you will need

Piquillo Pepper

Salt And Pepper

Potato

Chorizo

Celery

Preheat a grill to high; brush the grates lightly with vegetable oil.

Ingredients you will need

Vegetable Oil

Equipment you will use

Grill

Place the swordfish on the grill and brush with some of the marinade from the bowl. Grill until marked on the bottom, about 5 minutes. Flip and continue grilling until just cooked through, about 4 more minutes. Divide among plates and drizzle with olive oil.

Ingredients you will need

Olive Oil

Swordfish

Marinade

Equipment you will use

Grill

Bowl

Serve with the potato salad.

Ingredients you will need

Potato Salad

Photograph by Anna Williams

Equipment

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Chehalem 3 Vineyard Pinot Gris. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 26 dollars per bottle.