Ingredients
Chimichurri:
- 1 1/4 cups extra-virgin olive oil
- 6 tablespoons red wine vinegar
- 1 large orange, zested
- 1 large lemon, zested
- 1/2 cup orange juice
- 1/4 cup lemon juice
- 2 tablespoons minced garlic
- 2 tablespoons minced shallots
- 1 cup chopped fresh Italian flat-leaf parsley, firmly packed
- 1/2 cup chopped fresh basil leaves, firmly packed
- 1/2 cup chopped cilantro leaves, firmly packed
- 2 tablespoons chopped fresh oregano leaves
- 2 large jalapenos; stemmed, ribs and seeds removed, and minced
- 1 teaspoon crushed red pepper flakes
- 2 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sugar
- 1/8 teaspoon cayenne pepper
Swordfish:
- 2 large sweet potatoes, peeled and sliced into 1/2-inch rounds
- Extra-virgin olive oil
- Kosher 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
- 1/2 cup toasted pine nuts
- 1 tablespoon chopped fresh basil leaves
- 1 teaspoon chopped fresh oregano leaves
- 4 (8 to 10-ounce) swordfish steaks, 1-inch thick
- Garnishes: orange zest, very thinly sliced jalapeno, 4 thin orange slices (then sliced in the middle to twist)
- Warmed sourdough baguette slices
Description
Food Network Invites You To Try This Argentinean-Style Grilled Swordfish With A Spicy-Orange Chimichurri, Pan-Roasted Peppers And Charred Sweet Potato Chips Recipe From Ultimate Recipe Showdown.
Food Network
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter