ARGENTINEAN-STYLE GRILLED SWORDFISH WITH A SPICY-ORANGE CHIMICHURRI, PAN-ROASTED PEPPERS AND CHARRED SWEET POTATO CHIPS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Argentinean-Style Grilled Swordfish with a Spicy-Orange Chimichurri, Pan-Roasted Peppers and Charred Sweet Potato Chips image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 30

1 1/4 cups extra-virgin olive oil
6 tablespoons red wine vinegar
1 large orange, zested
1 large lemon, zested
1/2 cup orange juice
1/4 cup lemon juice
2 tablespoons minced garlic
2 tablespoons minced shallots
1 cup chopped fresh Italian flat-leaf parsley, firmly packed
1/2 cup chopped fresh basil leaves, firmly packed
1/2 cup chopped cilantro leaves, firmly packed
2 tablespoons chopped fresh oregano leaves
2 large jalapenos; stemmed, ribs and seeds removed, and minced
1 teaspoon crushed red pepper flakes
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
1/8 teaspoon cayenne pepper
2 large sweet potatoes, peeled and sliced into 1/2-inch rounds
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 very large red bell peppers, seeds and ribs removed, cut into large julienne
2 very large yellow bell peppers, seeds and ribs removed, cut into large julienne
2 large cloves garlic, sliced thin
1/2 cup toasted pine nuts
1 tablespoon chopped fresh basil leaves
1 teaspoon chopped fresh oregano leaves
4 (8 to 10-ounce) swordfish steaks, 1-inch thick
Garnishes: orange zest, very thinly sliced jalapeno, 4 thin orange slices (then sliced in the middle to twist).
Warmed sourdough baguette slices

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!!

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