Swordfish with Romesco Sauce

Chef Jonathan Waxman of NYC's Jams makes his rich, nutty romesco sauce with roasted vegetables, two kinds of nuts and Calabrian chiles.

Photo by Andrei F.
Adapted from foodandwine.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

Ingredients

  • 1

    pint grape or cherry tomatoes

  • 1

    medium onion, thinly sliced

  • 1

    jalapeño, thinly sliced with seeds

  • 4

    garlic cloves, crushed

  • 3

    Calabrian chiles in oil, drained

  • 1

    teaspoon smoked paprika

  • 1/4

    cup plus 2 tablespoons extra-virgin olive oil

  • Kosher salt

  • Pepper

  • 1/4

    cup hazelnuts

  • 1/4

    cup almonds

  • 2

    tablespoons sherry vinegar

  • Four

    6-ounce swordfish steaks

Directions

Preheat the oven to 450°. On a rimmed baking sheet, combine the tomatoes, onion, jalapeño, garlic, chiles, paprika and 2 tablespoons of the olive oil; season with salt and pepper and toss well. Roast for about 40 minutes, until the vegetables are caramelized. 
 Meanwhile, spread the hazelnuts and almonds in a pie plate and toast for about 12 minutes, until deep golden. Transfer the hazelnuts to a clean kitchen towel and rub off the skins. In a food processor, pulse the nuts until a paste forms. Add the caramelized vegetables, 2 tablespoons of the olive oil and the sherry vinegar and pulse until the romesco is slightly chunky. Heat a grill pan. Rub the fish with the remaining 2 tablespoons of olive oil and season with salt and pepper. Add the fish to the pan and grill over moderate heat, turning once, until nicely charred and cooked through, 4 to 5 minutes per side. Serve with the romesco. Make Ahead The romesco sauce can be refrigerated for 1 week. Bring to room temperature before serving. Serve With Steamed green beans. Suggested Pairing Pair this recipe with a toasty, apple-rich, full-bodied white.

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