What a gorgeous spring day it was today. I took today off to enjoy the weather and spend some quality time with my husband while he has school vacation. To make it even better, we are making harpooned swordfish with Chimichurri. We are combining a few things tonight: Spanish marinade, chimichurri, and grilling.

I will admit that my chimichurri game has not been the best and I haven’t kept the same rigor with getting the ingredients super fine. However today I turned over a new leaf and inserted better attention to detail! The food came out amazing and we ended up having the sauce on some crab cakes (from a local fish market) as an appetizer. I really enjoyed our dinner tonight and hope you enjoyed reading about it!

INGREDIENTS

Swordfish

  • 2 tsp extra virgin olive oil
  • 4 springs of fresh flat-leaf parsley
  • 1/2 tsp dried thyme or 4 sprigs of fresh thyme
  • Kosher Salt
  • 2 Swordfish steaks, about 1 pound each

Chimichuri

  • 1 shallot, finely chopped
  • 1 Fresno chile or jalapeño, finely chopped
  • 3–4 garlic cloves, thinly sliced or finely chopped
  • ½ cup red wine vinegar
  • 1 tsp. kosher salt, plus more
  • ½ cup finely chopped cilantro
  • ¼ cup finely chopped flat-leaf parsley
  • 2 Tbsp. finely chopped oregano
  • ¾ cup extra-virgin olive oil

Sides

  • Naan Bread
  • 8 pieces of asparagus

INSTRUCTIONS

Step 1: Mix together 2tsp olive oil, thyme, and parsley in a shallow medium dish. Season with salt and pepper. Put the Swordfish into the dish and coat well.

Step 2: In the meantime, Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 1 hour. Then add parsley, cilantro and olive oil to chimichurri mixture.

Step 3: Start heating up the grill to 500 degrees F or high heat on a conventional grill. Once heated, let sit for 20 minutes to ensure grill grates come up to temperature.

Step 4: Put about 2 TBS of chimichurri oil into large bowl and coat asparagus generously. Place onto plate and season with salt and pepper. Set aside.

Step 5: In the same large bowl, put naan bread in and coat both sides. Add more chimichurri oil and greens in until well coated.

Step 6 Put the swordfish and asparagus onto the grill. On a Traeger, arrange the fish so that the skin side lies along the very back edge of the grill. This is the hottest spot, and flames coming up the side will crisp and render the skin nicely.

Step 7: After 2 minutes, flip the swordfish. Add the naan to the grill now. Flip again after two minutes, rotating the fish 45-90 degrees so that the hot grates form a diamond pattern. After two more minutes, rotate and flip again.

Step 8: By now, the fish should have cooked for about four minutes on each side. Remove from grill when instant-read thermometer in the thickest part of the fish reads 135 degrees. Plate the fish and serve.


We hope you enjoyed our latest blog post. Please leave comments and likes! We would love to hear if you tried any of the recipes and anything you learned along the away.
K&M

3 thoughts on “Grilled Swordfish with Chimichurri

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