Grilled Swordfish with Potato-Chorizo Salad

20 85 498
Ingredients Minutes Calories
Prep Cook Servings
1 h 25 min 6
Grilled Swordfish with Potato-Chorizo Salad
Health Highlights

Ingredients


1 dash Black pepper (for the potato salad)
3 medium stalk(s) Celery (with leaves, sliced, for the potato salad)
114 gm Sausage, chorizo, pork and beef (diced, for the potato salad)
1/2 tsp Cumin seeds (chopped, for the potato salad)
2 tbsp Extra virgin olive oil (for the potato salad)
1 dash Kosher salt (for the potato salad)
1/4 cup Parsley, fresh (chopped, for the potato salad)
1/4 cup Piquillo pepper (sliced, for the potato salad)
681 gm Red mini potato (thinly sliced, for the potato salad)
1 tbsp Sherry vinegar (for the potato salad)
1/2 tsp Cumin seeds (chopped, for the fish)
2 tbsp Extra virgin olive oil (plus more for drizzling, for the fish)
4 clove(s) Garlic (smashed, for the fish)
1 tsp Honey (for the fish)
1/2 whole orange(s) Orange juice (for the fish)
1 dash Salt and pepper (for the fish)
1 tbsp Sherry vinegar (for the fish)
6 piece (11 x 5 x 2 cm) Swordfish (for the fish)
1 tsp Thyme, fresh (chopped, for the fish)
1 tsp Vegetable oil (for brushing, for the fish)

Instructions


  1. To prepare the fish, whisk the garlic, olive oil, orange juice, vinegar, honey, thyme, cumin seeds, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. 
  2. Add the fish and turn to coat. 
  3. Cover with plastic wrap and refrigerate 1 hour.
  4. Meanwhile, make the potato salad. 
  5. Place the potatoes in a pot and cover with cold water; season with salt. 
  6. Bring to a boil and cook over medium-high heat until tender, about 20 minutes; drain.
  7. Toast the cumin seeds in a medium skillet over medium heat- about 1 minute; transfer to a large bowl. 
  8. Add the olive oil and chorizo to the skillet and cook until the chorizo just begins to sizzle, about 3 minutes. 
  9. Remove the chorizo with a slotted spoon and drain on paper towels. 
  10. Remove the skillet from the heat; reserve the drippings.
  11. Add the vinegar and herbs to the bowl with the cumin, then whisk in the chorizo drippings. 
  12. Add the celery, piquillo peppers, potatoes and chorizo; toss. 
  13. Season with salt and pepper.
  14. Preheat a grill to high; brush the grates lightly with vegetable oil. 
  15. Place the swordfish on the grill and brush with some of the marinade from the bowl. 
  16. Grill until marked on the bottom, about 5 minutes. 
  17. Flip and continue grilling until just cooked through, about 4 more minutes. 
  18. Divide among plates and drizzle with olive oil. 
  19. Serve with the potato salad.
  20. Serve and enjoy!

Nutrition Facts

Per Portion

Calories 498
Calories from fat 245
Calories from saturated fat 53
Total Fat 27.2 g
Saturated Fat 5.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.2 g
Monounsaturated Fat 14.7 g
Cholesterol 99 mg
Sodium 706 mg
Potassium 1218 mg
Total Carbohydrate 33 g
Dietary Fiber 2.6 g
Sugars 3.0 g
Protein 31 g

Dietary servings

Per Portion


Meat 1.5
Vegetables 2.0

Energy sources


Pygal26%443.37962390534335134.3115680412055349%378.5319721597795282.737719335872525%317.64454306409874133.259741737542426%49%25%CarbohydratesFatProtein

Meal Type(s)

Main




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