Grilled Swordfish with Romesco Sauce

Looking for your next food and wine adventure? Try this amazing grilled swordfish in colorful Romesco sauce. This sauce complements the fish with bright bold flavors. If you want to impress your guests, pair this dish with our Napa Valley Cabernet Franc. This wine complements this dish without distracting from its flavor.

Grilled Swordfish with Romesco Sauce

This bright bold dish is perfect for your next get together and is sure to impress your guests.

Prep Time — 20 min
Total Time — 2 hrs
Makes 4

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  • 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


  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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Featured Wine

2017 Napa Valley Cabernet Franc

Lively aromas of black cherry, peppercorn, sage, cola, lavender, violet and allspice abound in this Napa Valley Cabernet Franc. The aromas have some classic Rutherford characteristics with background notes of cinnamon and cocoa powder. The palate is bright and balanced with food-friendly acidity and a toasty vanilla and cocoa powder finish. Rated "Best of Class", San Francisco Chronicle Wine Competition. Winery Exclusive.

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