-
1
Prepare the fish: Whisk the garlic, olive oil, orange juice, vinegar, honey, thyme, cumin seeds, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
-
2
Add the fish and turn to coat.
-
3
Cover with plastic wrap and refrigerate 1 hour.
-
4
Meanwhile, make the potato salad: Put the potatoes in a pot and cover with cold water; season with salt.
-
5
Bring to a boil and cook over medium-high heat until tender, about 20 minutes; drain.
-
6
Toast the cumin seeds in a medium skillet over medium heat, about1 minute; transfer to a large bowl.
-
7
Add the olive oil and chorizo to the skillet and cook until the chorizo just begins to sizzle, about 3 minutes.
-
8
Remove the chorizo with a slotted spoon and drain on paper towels.
-
9
Remove the skillet from the heat; reserve the drippings.
-
10
Add the vinegar and herbs to the bowl with the cumin, then whisk in the chorizo drippings.
-
11
Add the celery, piquillo peppers, potatoes and chorizo; toss.
-
12
Season with salt and pepper.
-
13
Preheat a grill to high; brush the grates lightly with vegetable oil.
-
14
Place the swordfish on the grill and brush with some of the marinade from the bowl.
-
15
Grill until marked on the bottom, about 5 minutes.
-
16
Flip and continue grilling until just cooked through, about 4 more minutes.
-
17
Divide among plates and drizzle with olive oil.
-
18
Serve with the potato salad.
-
19
Photograph by Anna Williams
