Argentinean-style Grilled Swordfish With A Spicy-orange Chimichurri, Pan-roasted Peppers And Charred Sweet Potato Chips

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.

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