Argentinean-style grilled swordfish with a spicy-orange chimichurri, pan-roasted peppers and charred sweet potato chips

  • For the chimichurri
  • 300ml extra-virgin olive oil
  • 6 tbsp red wine vinegar
  • 1 large orange, zested
  • 1 large lemon, zested
  • 120ml orange juice
  • 60ml lemon juice
  • 2 tbsp minced garlic
  • 2 tbsp minced shallots
  • 30g chopped fresh Italian flat-leaf parsley
  • 15g chopped fresh basil leaves
  • 15g chopped coriander leaves
  • 2 tbsp chopped fresh oregano leaves
  • 2 large jalapenos, stemmed, ribs and seeds removed and minced
  • 1 tsp crushed chilli flakes
  • 2 1/2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp sugar
  • 1/8 tsp cayenne pepper
  • For the swordfish
  • 2 large sweet potatoes, peeled and sliced into 1cm thick rounds
  • Extra-virgin olive oil
  • 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
  • 50g toasted pine nuts
  • 1 tbsp chopped fresh basil leaves
  • 1 tsp chopped fresh oregano leaves
  • 4 (225g to 275g) swordfish steaks, 2.5cm thick
  • For the garnishes
  • Orange zest
  • Jalapeno, very thinly sliced
  • 4 thin orange slices (sliced in the middle to twist)
  • Warmed sourdough baguette slices
1) 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.

2) 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.

1) Preheat a grill pan (or outdoor grill) over a 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.

2) Preheat the oven to 110/Gas 1/4. Place the sweet potato slices on a baking sheet, wrap with foil and place in the oven.

3) In a large saute pan over a medium-high heat, add 2 tbsp 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.

4) 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.

5) Heat the grill pan (or outdoor grill) over a medium-high heat again. 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.)

6) To plate, first put 1/4 of the sweet potato slices onto each of 4 warmed plates. Top the 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.

7) 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.

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