Grilled Swordfish with Spanish Romesco Sauce

Instructions

1. 1Preheat your grill to medium-high heat, which is about 200-230°C.
2. 2Place the 2 large red bell peppers and 2 medium tomatoes directly on the preheated grill. Grill them for about 10-15 minutes, turning occasionally, until the skins are blackened and blistered all over. Transfer the peppers and tomatoes to a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes. Once cool enough to handle, peel away the blackened skins, remove the cores and seeds from the peppers, and remove the cores from the tomatoes.
3. 3While the peppers and tomatoes are steaming, prepare the other sauce ingredients. Lightly toast the 1/2 cup almonds in a dry skillet over medium heat for 3-5 minutes until fragrant. Let them cool slightly. Tear the 2 slices of bread into rough pieces. Peel and smash the 4 cloves garlic.
4. 4In a food processor, combine the peeled and seeded 2 large red bell peppers, the peeled and cored 2 medium tomatoes, the smashed 4 cloves garlic, the toasted 1/2 cup almonds, the torn 2 slices bread, the 2 tbsp red wine vinegar, the 1/4 cup olive oil, the 1/2 tsp smoked paprika, the 1/4 tsp cayenne pepper, the 1/2 tsp salt, and the 1/4 tsp black pepper. Blend until the mixture is mostly smooth, scraping down the sides of the food processor as needed. Taste and add a pinch more salt or cayenne pepper if desired.
5. 5Lightly brush the 4 6-oz swordfish steaks with a little of the 1/4 cup olive oil (you will have some left from the sauce). Season both sides of the swordfish steaks with the remaining 1/2 tsp salt and 1/4 tsp black pepper.
6. 6Place the seasoned swordfish steaks on the preheated grill. Grill for 4-5 minutes per side. The swordfish is cooked through when it flakes easily with a fork and the internal temperature reaches 63°C.
7. 7Remove the grilled swordfish from the grill and let it rest for 2-3 minutes before serving. Spoon the prepared romesco sauce over the grilled swordfish steaks.

Substitutions

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