Grilled Swordfish with Potato-Chorizo Salad
2015-06-19- Course: Main Dish
- Skill Level: Easy
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- Servings : 6
- Prep Time : 60m
- Cook Time : 25m
- Ready In : 1:25 h
Ingredients
- 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
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
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
Recipe courtesy of Food Network Magazine