Swordfish steaks with Romesco

title="Swordfish steaks with Romesco"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Swordfish-steaks-with-Romesco.jpg" srcset="https://img.taste.com.au/1FThziqA/w720-h480-cfill-q80/taste/2016/11/swordfish-steaks-with-romesco-23714-1.jpeg 720w, https://img.taste.com.au/zcK3j7MZ/w643-h428-cfill-q90/taste/2016/11/swordfish-steaks-with-romesco-23714-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Swordfish steaks with Romesco"
/>

• 0:10 Prep


• 0:05 Cook


• 
  4 Servings


• Capable cooks

Featured in
15 minute meals, Main recipes

Ingredients

• 4 swordfish steaks


• 1/4 cup (60ml) olive oil


• Sea salt & freshly ground black pepper


• 100g baby spinach leaves


• 1 tablespoon lemon juice


• Romesco sauce


• 175g jar roasted peeled whole peppers


• 100g semi-dried tomatoes


• 1/2 cup (80g) blanched almonds, toasted


• 1 clove garlic, crushed


• 1 thick slice stale white bread, torn


• 1 tablespoon red wine vinegar


• 1/2 cup (125ml) extra virgin olive oil

Method

• 
  
  
  Step 1
  
  
  
  
  Place peppers, tomatoes, almonds, garlic, bread and vinegar in a food processor and process until well combined. Add oil in a slow, steady stream until you have a thick, creamy sauce. Season to taste.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Brush fish on both sides with 2 tablespoons of the oil, season with salt and pepper. Cook on a heated grill plate for 2 minutes on each side, or until cooked to your liking. Toss spinach leaves with remaining oil and lemon juice.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Serve fish on a bed of spinach leaves and spoon over a generous amount of Romesco sauce.
  
  
  

Nutrition

• 3260 kj

  Energy




• 58g

  Fat Total




• 7.5g

  Saturated Fat









• 17g

  Carbs (total)

All nutrition values are per serve

Notes

• Author: Jess Sly


• Image credit: Ian Wallace


• Publication: Fresh Living

Source: taste.com.au