Grilled Swordfish with Potato-Chorizo Salad

Total Time:
1 hr 25 min
Prep:
1 hr
Cook:
25 min

Yield:
6 servings
Level:
Easy

CATEGORIES
Ingredients
  • 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
Directions

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

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Summer Entertaining Guide