Grilled Swordfish with Potato-Chorizo Salad

Total Time:
1 hr 25 min
1 hr
25 min

6 servings

  • For the fish:
  • 4 cloves garlic, smashed
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Juice of 1/2 orange
  • 1 tablespoon sherry vinegar
  • 1 teaspoon honey
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon cumin seeds, chopped
  • Kosher salt and freshly ground pepper
  • 6 6 -to-8-ounce skin-on swordfish steaks (about 1/2 inch thick)
  • Vegetable oil, for brushing
  • For the potato salad:
  • 1 1/2 pounds small red-skinned potatoes, thinly sliced
  • Kosher salt
  • 1/4 teaspoon cumin seeds, chopped
  • 3 tablespoons extra-virgin olive oil
  • 4 ounces dried chorizo, diced
  • 2 tablespoons sherry vinegar
  • 1/4 cup chopped fresh parsley and/or chives
  • 3 stalks celery (with leaves), sliced
  • 1/4 cup piquillo peppers, sliced
  • Freshly ground pepper
  • Prepare the fish: Whisk the garlic, olive oil, orange juice, vinegar, honey, thyme, cumin seeds, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the fish and turn to coat. Cover with plastic wrap and refrigerate 1 hour.

  • Meanwhile, make the potato salad: Put the potatoes in a pot and cover with cold water; season with salt. Bring to a boil and cook over medium-high heat until tender, about 20 minutes; drain. Toast the cumin seeds in a medium skillet over medium heat, about1 minute; transfer to a large bowl. Add the olive oil and chorizo to the skillet and cook until the chorizo just begins to sizzle, about 3 minutes. Remove the chorizo with a slotted spoon and drain on paper towels. Remove the skillet from the heat; reserve the drippings.

  • Add the vinegar and herbs to the bowl with the cumin, then whisk in the chorizo drippings. Add the celery, piquillo peppers, potatoes and chorizo; toss. Season with salt and pepper.

  • Preheat a grill to high; brush the grates lightly with vegetable oil. Place the swordfish on the grill and brush with some of the marinade from the bowl. Grill until marked on the bottom, about 5 minutes. Flip and continue grilling until just cooked through, about 4 more minutes. Divide among plates and drizzle with olive oil. Serve with the potato salad.

  • Photograph by Anna Williams

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    This recipe is featured in:

    Summer Entertaining Guide