Grilled Swordfish with Romesco Sauce

Ingredients

• 4 8 oz — Swordfish steaks
• 1 — Yellow onion, thinly sliced
• 1 pint — Cheery tomatoes
• 4 — Garlic cloves, skins removed
• 2 — Red bell peppers, roasted, skins and seeds removed
• 2 tsp. —Smoked paprika
• 1 tsp. — Coriander
• 1 tsp. — Cumin
• 1 tsp. — Oregano
• 1/4 cup + 3 tbsp — Olive oil
• 1/2 cup — Silverado almonds, toasted
• 1/2 cup — Toasted bread crumbs
• Juice of 1 lemon
• 2 tbsp. — Red wine vinegar
• Kosher Salt
• Freshly ground black pepper

Instructions

1. Preheat oven to 450 degrees.
2. On a medium-sized, rimmed baking sheet, combine the tomatoes, onion, garlic, spices and 2 Tablespoons olive oil. Season with Kosher salt and pepper and toss well to coat. Roast in the preheated oven for approximately 30-40 minutes, until vegetables are soft and caramelized.
3. Add the toasted almonds and croutons to a food processor and pulse until a paste forms. Add the roasted vegetables, 2 Tablespoons olive oil, lemon juice, and red wine vinegar and continue to pulse until the sauce is still chunky.
4. Preheat the grill or grill pan. Rub the swordfish with 2-3 Tablespoons of olive oil and season with Kosher salt and pepper. Once the grill is hot, add the swordfish steaks (you might need to do 2 batches if using a grill pan) and grill over med-high heat until charred and cooked to your desired doneness, approximately 4-5 minutes per side.
5. Serve each swordfish steak with a dollop of Romesco sauce and any extra served alongside.

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