Argentinean-Style Grilled Swordfish with a Spicy-Orange Chimichurri, Pan-Roasted Peppers and Charred Sweet Potato Chips
Recipe courtesy Chris Milano
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- Recipe categories: Fish, Swordfish, Fruit, Lemon, Oranges, Vegetables, Sweet Potato,
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Total Reviews: 2
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By Sharon Hershon
Marlborough, MA
on September 26, 2009
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My husband I loved this. Lots of ingredients but they all come together fast. And it's a meal in a bowl, without the bowl. The Chimichurri is fantastic and well worth the effort (very good as a left over for a chicken breast too. Spicy but delicate too. Didn't have fresh oregano so used a pinch of dried, also did rice instead of bread. But other than that followed the instructions exactly. Beautiful and really flavorful. Will make again and again.
By scottmeixell_10...
Bethlehem, PA
on March 29, 2009
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the swordfish has a nice citrus/cilantro taste and the sweet potatoes are excellent. It is a fairly easy meal to prepare, it just takes time to make the Chimichurri, and once you start cooking you have to time the dishes to you don't overcook the swordfish. The fish cooks quick so don't start cooking it until the other dishes are almost done.