📖 Instructions

1. Let's get started! First, prep your swordfish fillets. Pat them dry with paper towels—this is crucial for a nice sear. Season generously with salt and freshly ground black pepper. Don't be shy!
2. Next, the star of the show: the romesco sauce. If you've never had it, you're in for a real treat! In a food processor, combine roasted red peppers (jarred is fine!), toasted almonds, a clove of garlic, bread crumbs (or panko for a crispier texture), sherry vinegar, smoked paprika, and olive oil. Whiz until smooth but still slightly chunky—a little texture is nice. Taste and adjust seasoning as needed. Maybe a pinch more salt? A dash more paprika?
3. Now, fire up that grill! Preheat it to medium-high heat. Once hot, carefully place your swordfish fillets on the grill grates. Grill for 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork. Don't overcook it or it'll be dry as a desert!
4. While the fish grills, prepare your serving dishes. I love using bright white plates to make the colors of the food pop. A simple sprinkle of fresh parsley before serving adds a touch of elegance.
5. Once the swordfish is cooked, remove it from the grill and let it rest for a couple of minutes. Then, spoon the romesco sauce generously over the fillets. Serve immediately! Don't forget to garnish with a sprinkle of fresh parsley or a drizzle of good olive oil for extra pizzazz! And if you have extra romesco sauce, well, it's simply delicious on other things, like grilled chicken or even bread!