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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Jordan Barillas
[email protected]This dish was a bit too bland for me. I think I would add more spices to the chimichurri next time.
The Short Bros
[email protected]I'm not a big fan of swordfish, but I really enjoyed this dish. The chimichurri was the perfect complement to the fish, and the roasted vegetables were a great addition. I will definitely be making this dish again.
Ruby Gill
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious. I love the combination of the swordfish, chimichurri, and roasted vegetables.
Wesham King
[email protected]I made this dish for a potluck, and it was a big hit! Everyone loved the swordfish, and the chimichurri was a big hit. I will definitely be making this dish again.
Rameen Kamran
[email protected]This dish was a bit too spicy for me, but my husband loved it. He said that the swordfish was cooked perfectly, and the chimichurri was very flavorful.
Tashobya Edgar
[email protected]I'm not a big fan of fish, but I really enjoyed this dish. The swordfish was mild and flaky, and the chimichurri was the perfect sauce. I will definitely be making this dish again.
Lav Carrera
[email protected]This is one of my favorite recipes! The swordfish is always cooked perfectly, and the chimichurri is so flavorful. I love serving this dish with roasted vegetables and mashed potatoes.
Joseph Ferguson
[email protected]I made this dish for a dinner party last night, and it was a huge hit! Everyone loved the swordfish, and the chimichurri was a big hit. I will definitely be making this dish again.
Jahgier Khan
[email protected]This dish was a bit too bland for me. I think I would add more spices to the chimichurri next time.
REFUGIO COLITASYAMOR
[email protected]I'm not a big fan of swordfish, but I really enjoyed this dish. The chimichurri was the perfect complement to the fish, and the roasted vegetables were a great addition. I will definitely be making this dish again.
Sabina Khatri115
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious. I love the combination of the swordfish, chimichurri, and roasted vegetables.
Gorilla Video games
[email protected]I made this dish for a potluck, and it was a big hit! Everyone loved the swordfish, and the chimichurri was a big hit. I will definitely be making this dish again.
Sujon Rini
[email protected]This dish was a bit too spicy for me, but my husband loved it. He said that the swordfish was cooked perfectly, and the chimichurri was very flavorful.
Francis Nyaga
[email protected]I'm not a big fan of fish, but I really enjoyed this dish. The swordfish was mild and flaky, and the chimichurri was the perfect sauce. I will definitely be making this dish again.
United Server
[email protected]This is one of my favorite recipes! The swordfish is always cooked perfectly, and the chimichurri is so flavorful. I love serving this dish with roasted vegetables and mashed potatoes.
Waheed Abdulwaheed
[email protected]I made this dish for a dinner party last night, and it was a huge hit! Everyone loved the swordfish, and the chimichurri was a big hit. I will definitely be making this dish again.
Umaid Ali
[email protected]This dish was an absolute delight! The swordfish was cooked to perfection, and the spicy orange chimichurri was the perfect complement. The pan-roasted peppers and charred sweet potato chips added a nice touch of flavor and texture. Overall, this is