Swordfish with Nora Pepper Romesco Sauce
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Category
Quick and Easy, Seafood, Sauces
Prep Time
10 minutes
Cook Time
30 minutes
First, we’d like to clear up one thing about Romesco Sauce. Despite the name, this sauce? Is not a product of Rome. The Spanish city of Tarragona, located on the northeastern coastline about an hour south of Barcelona, is credited as Romesco Sauce’s home town. Even more specifically, this recipe was developed by local fishermen in El Serrallo, a dockside area of Tarragona, in the style of Roman-esque sauces. Hence the name. They used available ingredients, like the sweet Nora Chiles that are local to northern Spain, as well as roasted tomatoes and Spain’s own buttery-rich Marcona almonds, to create a pounded paste called apicada. Thispicada was then used to season soups and fish stews, or thinned out a little to make a sauce. Romesco was celebrated as a regional specialty early in the 20th century, and rudimentary outlines of Romesco recipes have been found in cookbooks from the 19th century.
Ingredients
- 1 pound swordfish steak
- Juice from one lemon
- 6 Tablespoons olive oil, divided
- 2 teaspoons Fine Sea Salt, divided
- 1 teaspoon Pennsylvania Pepper
- 5 Dried Nora Chiles
- 8 ripe plum tomatoes
- 1 red bell pepper
- 1 small yellow onion, cut in half
- 1/4 cup cashews
- 1 ounce (roughly one thick slice) bread, with crusts removed
- 2 teaspoons La Vera Smoked Sweet Paprika
- 1 Tablespoon sherry vinegar
Directions
- Cut swordfish into 2-inch cubes. Marinate them in lemon juice, 3 Tablespoons olive oil, 1 teaspoon Fine Sea Salt, and Pennsylvania Pepper. Refrigerate for at least 30 minutes and up to an hour.
Rehydrate Nora Peppers for 20 minutes in hot water, then drain, de-seed, and set aside.
Roast plum tomatoes, red bell pepper, and onion in a 400 degree oven for 20 to 25 minutes, or until slightly charred. Turn occasionally to ensure even charring. When the vegetables have cooled slightly, peel the skins off and de-seed the tomatoes.
Toast cashews in a medium-hot pan until slightly golden brown.
Tear bread into small, workable pieces and put in a food processor. Pulse a few times to make bread crumbs. Combine vegetables, cashews, Nora Peppers, La Vera Smoked Sweet Paprika, sherry vinegar, and remaining teaspoon Fine Sea Salt with bread crumbs in a food processor and puree. Slowly drizzle in the other 3 Tablespoons of olive oil and puree until smooth but thick.
Remove swordfish cubes from marinade and dry them slightly. Brown the swordfish over medium-high heat, letting each side cook for 1 to 2 minutes.
Spoon 2 Tablespoons Romesco Sauce onto a plate. Nestle in 3 swordfish cubes per serving; garnish with lemon wedges or fresh parsley.
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