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Argentinean Swordfish Recipe


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  • Chimichurri:
  • 1 1/4 cups ev olive oil
  • 6 tbsp red wine vinegar
  • 1 lg orange zested
  • 1 lg lemon zested
  • 1/2 cup OJ
  • 1/4 cup lemon juice
  • 2 tbsp minced garlic
  • 2 tbsp minced shallots
  • 1 cup chopped fresh flat Italian parsley
  • 1/2 cup packed, chopped fresh basil
  • 2 tbsp chopped fresh oregano leaves
  • 2 lg jalapenos, stemmed, seeds and ribs removed, minced
  • 1 tsp black pepper
  • 1 tsp sugar
  • 1/8 tsp cayenne pepper
  • Swordfish:
  • 2 lg sweet potatoes, peeled and sliced into 1/2" rounds
  • EV Olive Oil
  • Kosher salt and pepper
  • 2 lg red bell peppers, cut julienne
  • 2 lg cloves garlic, sliced thin
  • 1/2 cup toasted pine nuts
  • 1 tbsp chopped fresh basil
  • 1 tsp chopped fresh oregano
  • 4 swordfish steaks, 1" thick
  • Garnish: orange zest, very thinly sliced jalapeno, 4 thin orange slices
  • warmed sourdough bagettte slices



Step 1

To prepare the sauce, 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 best overnight. Allow to come to room temperature and preheat your grill pan or grill over med-high heat.

Brush each sweet potato slice with oil and sprinkle both sides with salt and pepper. Grill for 3-4 minutes per side or until tender when poked with a knive. Wrap in foil and place in preheated 200 deg oven.

Next, saute the bell peppers with oil and season with salt and pepper until caramelized - 5-6 min. Add the garlic and saute for 2 more min. Turn off the heat and toss with pine nuts, basil and oregano. Season more to taste and keep warm.

Then, heat the grill again and brush the Swordfish with oil, salt and pepper. Grill 3-4 minutes per side till cooked through, but careful not to overcook. Plate 1/4 of the sweet potatoes, then 1/4 of bell peppers, swordfish and sauce - add garnish and enjoy.


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