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Argentinean-Style Grilled Swordfish with a Spicy-Orange Chimichurri, Pan-Roasted Peppers and Charred Sweet Potato Chips Recipe

Argentinean-Style Grilled Swordfish with a Spicy-Orange Chimichurri, Pan-Roasted Peppers and Charred Sweet Potato Chips Recipe

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Argentinean-Style Grilled Swordfish with a Spicy-Orange Chimichurri, Pan-Roasted Peppers and Charred Sweet Potato Chips

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Ingredients:

Serving

1 1/4 cups extra-virgin olive oil
6 tbsp red wine vinegar
1 large orange , zested
1 large lemon , zested
1/2 cup orange juice
1/4 cup lemon juice
2 tbsp minced garlic
2 tbsp 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 tbsp chopped fresh oregano leaves
2 large jalapenos; stemmed , ribs and seeds removed, and minced
1 tsp crushed red pepper flakes
2 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp sugar
1/8 tsp cayenne pepper
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 tbsp chopped fresh basil leaves
1 tsp chopped fresh oregano leaves
4 (8 to 10-oz) 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

Directions:

To prepare the chimichurri, place all the ingredients in a food processor and process for 1 to 2 minutes until the ingredients are well combined. Can be used immediately, but for best results refrigerate overnight. Remove from the refrigerator 2 hours before serving, to allow to come to room temperature.
Preheat your grill pan (or outdoor grill) over medium-high heat. Brush each sweet potato slice generously with extra-virgin olive oil and sprinkle both sides generously with salt and pepper. Grill for 3 to 4 minutes per side, or until tender when poked with a knife (you want some nice char marks on the potatoes.) You may need to grill in 2 batches. Place on a baking sheet, wrap with foil and place in a preheated to 200 degree F oven.
Next, in a large saute pan over medium-high heat, add 2 tablespoons of extra-virgin olive oil. When hot add the bell peppers and season generously with salt and pepper. Saute until caramelized, about 5 to 6 minutes. Add the garlic and saute for an additional 2 minutes. 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.
For the swordfish, again heat your grill pan (or outdoor grill) 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. Grill until just cooked through, but still moist, about 3 to 4 minutes per side (being careful not to overcook the fish.)
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 bell pepper mixture. Then place the swordfish atop that, and spoon a generous amount of the chimichurri over the middle of the fish.
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	990.71 Kcal (4148 kJ)
Calories from fat	797.48 Kcal
		% Daily Value*
Total Fat	88.61g	136%
Cholesterol	18.43mg	6%
Sodium	1423.22mg	59%
Potassium	971.75mg	21%
Total Carbs	38.7g	13%
Sugars	16.86g	67%
Dietary Fiber	7.45g	30%
Protein	15.18g	30%
Vitamin C	206.3mg	344%
Vitamin A	3.6mg	120%
Iron	87.4mg	485%
Calcium	128.1mg	13%

Amount Per 100 g
Calories	180.45 Kcal (756 kJ)
Calories from fat	145.26 Kcal
		% Daily Value*
Total Fat	16.14g	136%
Cholesterol	3.36mg	6%
Sodium	259.23mg	59%
Potassium	177mg	21%
Total Carbs	7.05g	13%
Sugars	3.07g	67%
Dietary Fiber	1.36g	30%
Protein	2.77g	30%
Vitamin C	37.6mg	344%
Vitamin A	0.7mg	120%
Iron	15.9mg	485%
Calcium	23.3mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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