- 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.