Dairy-Free Grilled Spanish Swordfish with Romesco Sauce

Name: Dairy-Free Grilled Spanish Swordfish with Romesco Sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 6-oz steaks Swordfish steaks; 3 tbsp Olive oil; 0.5 tsp Salt; 0.25 tsp Black pepper; 2 large Red bell peppers; 2 medium Roma tomatoes; 0.5 cup Almonds, blanched; 2 cloves Garlic; 2 tbsp Sherry vinegar; 0.5 tsp Smoked paprika; 2 tbsp Fresh parsley, chopped

Grilled swordfish steaks topped with a vibrant, dairy-free Romesco sauce made from roasted red peppers, almonds, and tomatoes. A sophisticated and flavorful dinner.

40m4 servings

Contains nutsContains fishDAIRY-free

480 cal|40g protein|20g carbs|25g fat|5g fiber

Ingredients

4 6-oz steaks Swordfish steaks
3 tbsp Olive oil
0.5 tsp Salt
0.25 tsp Black pepper
2 large Red bell peppers
2 medium Roma tomatoes
0.5 cup Almonds, blanched
2 cloves Garlic
2 tbsp Sherry vinegar
0.5 tsp Smoked paprika
2 tbsp Fresh parsley, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Preheat grill to medium-high heat.
2Brush swordfish steaks with olive oil and season with salt and pepper.
3Grill swordfish for 4-5 minutes per side, or until cooked through.
4Meanwhile, preheat oven to about 205°C (200°C).
5Place red bell peppers and Roma tomatoes on a baking sheet and roast for 25-30 minutes, or until skins are blackened.
6Let cool slightly, then peel the skins from the peppers and tomatoes. Remove seeds from peppers.
7In a food processor, combine roasted peppers, roasted tomatoes, almonds, garlic, sherry vinegar, smoked paprika, and 2 tablespoons olive oil. Process until smooth.
8Season Romesco sauce with salt and pepper to taste.
9Top grilled swordfish with Romesco sauce and garnish with fresh parsley. Serve immediately.

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