Argentinean-Style Grilled Swordfish with a Spicy-Orange Chimichurri, Pan-Roasted Peppers and Charred Sweet Potato Chips
- 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
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!!
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.
Recipe courtesy Chris Milano
Recipe courtesy of Emeril Lagasse