Grilled Swordfish with Potato-Chorizo Salad Recipe

Name: Grilled Swordfish with Potato-Chorizo Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cloves garlic, smashed; 2 tablespoons extra-virgin olive oil, plus more for drizzling; Juice of 1/2 orange; 1 tablespoon sherry vinegar; 1 teaspoon honey; 1 teaspoon chopped fresh thyme; 1/2 teaspoon cumin seeds, chopped; Kosher salt and freshly ground pepper; 6 6 -to-8-ounce skin-on swordfish steaks (about 1/2 inch thick); Vegetable oil, for brushing; 1 1/2 pounds small red-skinned potatoes, thinly sliced; Kosher salt; 1/4 teaspoon cumin seeds, chopped; 3 tablespoons extra-virgin olive oil; 4 ounces dried chorizo, diced; 2 tablespoons sherry vinegar; 1/4 cup chopped fresh parsley and/or chives; 3 stalks celery (with leaves), sliced; 1/4 cup piquillo peppers, sliced; Freshly ground pepper

Servings: persons

4 cloves garlic, smashed
2 tablespoons extra-virgin olive oil, plus more for drizzling
Juice of 1/2 orange
1 tablespoon sherry vinegar
1 teaspoon honey
1 teaspoon chopped fresh thyme
1/2 teaspoon cumin seeds, chopped
Kosher salt and freshly ground pepper
6 6 -to-8-ounce skin-on swordfish steaks (about 1/2 inch thick)
Vegetable oil, for brushing
1 1/2 pounds small red-skinned potatoes, thinly sliced
Kosher salt
1/4 teaspoon cumin seeds, chopped
3 tablespoons extra-virgin olive oil
4 ounces dried chorizo, diced
2 tablespoons sherry vinegar
1/4 cup chopped fresh parsley and/or chives
3 stalks celery (with leaves), sliced
1/4 cup piquillo peppers, sliced
Freshly ground pepper

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

740

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 4 cloves garlic, smashed, 2 tablespoons extra-virgin olive oil, plus more for drizzling, Juice of 1/2 orange, 1 tablespoon sherry vinegar, and more.

Yes, Grilled Swordfish with Potato-Chorizo Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Swordfish with Potato-Chorizo Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions