Grilled Swordfish With Chorizo And Root Vegetable Hash Recipe

Name: Grilled Swordfish With Chorizo And Root Vegetable Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup small diced sweet potato; 1/2 cup small diced russet potato; 1/2 cup small diced purple potato; 1/2 cup small diced butternut squash; 1/2 cup small diced spanish dry chorizo; 2 small shallots, diced; 1 carrot, diced; 1 parsnip diced; 2 1 red, 1 golden, boiled, peeled, cooled and diced small; 1-2 garlic cloves, roasted; 1/4 cup Malaysian sustainable Red Palm Oil; 3 tablespoons fresh mint leaves, chopped; 3 tablespoons fresh lime juice; 1 garlic clove, minced; 4 5-6 ounce each swordfish steaks

Servings: persons

1/2 cup small diced sweet potato
1/2 cup small diced russet potato
1/2 cup small diced purple potato
1/2 cup small diced butternut squash
1/2 cup small diced spanish dry chorizo
2 small shallots, diced
1 carrot, diced
1 parsnip diced
2 1 red, 1 golden, boiled, peeled, cooled and diced small
1-2 garlic cloves, roasted
1/4 cup Malaysian sustainable Red Palm Oil
3 tablespoons fresh mint leaves, chopped
3 tablespoons fresh lime juice
1 garlic clove, minced
4 5-6 ounce each swordfish steaks

1
["Hash Directions
2
Heat a heavy saute pan over medium high heat.", "Add the chopped chorizo to the skillet and cook about 1-2 minutes, until starting to brown and the oil renders out, then remove and set aside.", "Add more oil to the skillet if necessary and add the diced potatoes, season with salt and pepper, and let cook about 4 minutes before stirring, allowing to brown on one side.", "Stir and cook an additional 3-4 minutes, stirring occasionally, then remove", "Add the shallots, diced carrot, parsnip, and beets, season with salt and pepper, and cook 3-4 minutes, until starting to soften.", "Combine all the ingredients and heat through.", "Place in a mound in the center of a warm plate and top with the swordfish.", "Swordfish Directions:
3
Preheat the grill (medium-high heat).", "Whisk the oil, mint, lime juice, and garlic in a medium bowl to blend", "Season the lime palm oil mixture with salt and pepper, to taste.", "Brush the swordfish steaks with 2 tablespoons of the oil mixture", "Grill the steaks until just cooked through, about 3 minutes per side"]

1209

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup small diced sweet potato, 1/2 cup small diced russet potato, 1/2 cup small diced purple potato, 1/2 cup small diced butternut squash, and more.

Yes, Grilled Swordfish With Chorizo And Root Vegetable Hash falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Swordfish With Chorizo And Root Vegetable Hash

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