how to prepare any night of the weekSwordfish steaks with Romesco

How have you been? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Swordfish steaks with Romesco. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Swordfish steaks with Romesco is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Swordfish steaks with Romesco is something that I’ve loved my entire life.

Table of Contents


  • 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


  • 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.

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