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

  • For the chimichurri
  • 300ml extra-virgin olive oil
  • 90ml red wine vinegar
  • 1 large orange, zested
  • 1 large lemon, zested
  • 120ml orange juice
  • 60ml lemon juice
  • 35g minced garlic
  • 20g minced shallots
  • 60g chopped fresh Italian flat-leaf parsley
  • 30g chopped fresh basil leaves
  • 30g chopped coriander leaves
  • 15g chopped fresh oregano leaves
  • 2 large jalapenos; stemmed, ribs and seeds removed, and minced
  • 1 tsp crushed red pepper flakes
  • 2 1/2 tsp salt
  • 1 tsp freshly ground black pepper
  • 15g granulated sugar
  • 1/8 tsp cayenne pepper
  • For the swordfish
  • 2 large sweet potatoes, peeled and sliced into 1cm rounds
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 very large red peppers, seeds and ribs removed, cut into large julienne
  • 2 very large yellow peppers, seeds and ribs removed, cut into large julienne
  • 2 large cloves garlic, sliced thin
  • 60g toasted pine nuts
  • 5g chopped fresh basil leaves
  • 2g chopped fresh oregano leaves
  • 4 (225 to 285g) swordfish steaks, 2cm thick
  • Garnishes: orange zest, very thinly sliced jalapeno, 4 thin orange slices (then 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 mins until the ingredients are well combined. Can be used immediately, but for best results refrigerate overnight. Remove from the refrigerator 2 hrs before serving, to allow to come to room temperature.

2) Preheat your griddle pan (or outdoor griddle) over medium-high heat. Brush each sweet potato slice generously with extra-virgin olive oil and sprinkle both sides generously with salt and pepper. Griddle for 3 to 4 mins per side, or until tender when poked with a knife (you want some nice char marks on the potatoes.) You may need to griddle in 2 batches. Place on a baking sheet, wrap with foil and place in a preheated to 95C oven.

3) Next, in a large saute pan over medium-high heat, add 2 tbsp of extra-virgin olive oil. When hot add the yellow peppers and season generously with salt and pepper. Saute until caramelised, about 5 to 6 mins. Add the garlic and saute for an additional 2 mins. 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.

4) For the swordfish, again heat your griddle pan (or outdoor griddle) 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. Griddle until just cooked through, but still moist, about 3 to 4 mins per side (being careful not to overcook the fish.)

5) 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 pepper mixture. Then place the swordfish atop that, and spoon a generous amount of the chimichurri over the middle of the fish.

6) 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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