Swordfish with Romesco Sauce

By DreiFromBK

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

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

Preparation

Step 1

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.