Events and Celebrations

Grilled Swordfish with Warm Romesco Salad

cook 20 mins
  • 6 tablespoons olive oil
  • 2 red peppers, cored, deseeded and quartered
  • 2 slices of ciabatta bread, torn into chunks
  • 1 garlic clove, crushed
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon smoked paprika
  • 150 g (5 oz) tomatoes, chopped
  • 4 swordfish steaks
  • 25 g (1 oz) blanched almonds
  • 25 g (1 oz) blanched hazelnuts
  • handful of parsley, chopped
  • salt and pepper
  • Rub 1 tablespoon oil over the peppers, season and cook under a hot grill for 5–8 minutes until charred all over. Toss the bread in another tablespoon of oil and grill for 3 minutes, turn over and cook for 2 minutes more until just crisp and golden. Set aside.
  • Whisk together the garlic, vinegar, smoked paprika and 3 tablespoons olive oil to form a dressing and toss together with the warm peppers and the tomatoes. Set aside.
  • Rub 1 tablespoon olive oil over the swordfish steaks, season and cook under a preheated hot grill for 5 minutes on each side until golden and just cooked through.
  • Meanwhile, heat a dry frying pan and cook the nuts for 2 minutes until lightly browned, then roughly chop. Toss the pepper mixture with the bread, most of the nuts and parsley. Serve alongside the fish with some more parsley and nuts scattered over.
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