Grilled Swordfish with Romesco Sauce (Gluten-Free)

Ingredients

• 4 6 oz each Swordfish steaks
• 1 large Red bell pepper
• 1/2 cup Almonds (blanched)
• 2 cloves Garlic
• 2 medium Roma tomatoes
• 1/4 cup Olive oil
• 2 tbsp Sherry vinegar
• 1/2 tsp Smoked paprika
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Place the 1 large red bell pepper on a baking sheet. Roast it under a broiler set to high heat (approximately 500°F / 260°C) or over a direct flame, turning occasionally, until its skin is completely blackened and blistered, which will take about 10-15 minutes. Carefully transfer the roasted 1 large red bell pepper to a medium bowl, cover the bowl tightly with plastic wrap, and let it steam for 10 minutes; this will make the skin easier to peel.
2. 2After the 1 large red bell pepper has steamed, remove the plastic wrap, peel off its blackened skin, remove the stem and seeds, and then roughly chop its flesh into 1-inch pieces. In a food processor, combine the chopped 1 large red bell pepper, the 1/2 cup of blanched almonds, the 2 cloves of garlic, the 2 medium Roma tomatoes (halved), the 1/4 cup of olive oil, the 2 tbsp of sherry vinegar, the 1/2 tsp of smoked paprika, the 1/2 tsp of salt, and the 1/4 tsp of black pepper. Process the mixture until it is smooth and well combined, scraping down the sides of the bowl as needed.
3. 3Preheat your outdoor grill to a medium-high heat setting, aiming for a temperature of approximately 400-450°F (200-230°C).
4. 4Pat the 4 6 oz each swordfish steaks thoroughly dry on both sides with paper towels.
5. 5Carefully place the 4 6 oz each swordfish steaks directly onto the preheated grill grates. Grill the swordfish for 4-5 minutes per side, turning once. The swordfish is cooked through when it appears opaque throughout, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C) when measured with an instant-read thermometer at its thickest part.
6. 6Remove the 4 6 oz each swordfish steaks from the grill and transfer them to a clean plate or cutting board. Let them rest uncovered for 2-3 minutes; this allows the juices to redistribute evenly throughout the fish, ensuring it remains moist and tender.
7. 7Serve the grilled 4 6 oz each swordfish steaks immediately, accompanied by generous portions of the prepared Romesco sauce.

Related Guides