Smoky Sizzling Swordfish with Picadillo Sauce
Swordfish Ingredients
- 2 tablespoons red wine vinegar
- 4 tablespoons avocado oil, divided
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 2 pounds swordfish steaks
- 1/4 cup unsalted butter, cut into pieces
- 1/4 cup chopped green onions
- 1 tablespoon minced parsley
- 1 lemon, zested and juiced
- Garnish: 1 sliced lemon, chopped parsley
Quick Info
Prep Time15m
Serves4-5
CategorySeafood
Smoke source: Primo Lump Charcoal
Cooking method: 375°F with griddle
Anchovy Picadillo Sauce
- 1 red bell pepper
- 1 poblano pepper
- 2 jalapeños
- 1 red onion
- 6 medium cloves garlic
- 2 tablespoons avocado oil
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon dried oregano
- 2 tablespoons red wine vinegar
- 1 (14.5 oz) can fire roasted diced tomatoes
- 3/4 cup chopped pitted green olives
- 3/4 cup currants or raisins
- 1 tablespoon chopped anchovy or 1/2 tablespoon paste
- 2 teaspoons brown sugar
- 1/2 cup white or red wine
Preparation Instructions
- Prepare your Primo Ceramic Grill for 375°F two-zone cooking. The side above the coals will be for grilling swordfish on the Primo half-moon cast iron griddle.
- On the opposite side without coals beneath, the picadillo sauce will simmer in a large cast iron skillet.
- In a resealable bag or glass baking dish, mix the vinegar, 2 tablespoons olive oil, coriander, paprika, and salt. Add the swordfish steaks, set aside for 10 minutes.
- Slice the poblano, jalapeño, and bell peppers horizontally into two pieces and remove the membranes and seeds. Cut the onion into 3 pieces, leaving the stem intact. Brush the peppers and onions with avocado oil.
Cooking Instructions
- Place onions and peppers, cut side up on the grill grate directly above the hot coals. Place the garlic cloves in the cut peppers. Char the peppers and onions, about 10 to 20 minutes. Remove the charred peppers from the grill, and scrap off the char. Chop the peppers, onion, and garlic, and set aside.
- Place the cast iron skillet over indirect heat. Heat 2 tablespoons avocado oil in the skillet then transfer the peppers and onion mixture into the skillet. Add the paprika, coriander, cumin, sea salt, black pepper, dried oregano, red wine vinegar, diced tomatoes, green olives, raisins, anchovy, and brown sugar. Stir and cook for about 10 minutes to thicken the mixture. Add the wine, and cook about 5 more minutes.
- Place a half-moon cast iron griddle over direct heat. Once the griddle reaches 375°F or a drop of water bounces off, add 2 tablespoons of avocado oil and all of the butter. Quickly sear both sides of swordfish, about 4-6 minutes on each side. Add the green onions and lemon zest. Baste the swordfish steaks with the butter mixture for 2 minutes, or until and the swordfish is cooked through, about 128°F internal temperature.
- Serve the sizzling swordfish on a bed of picadillo sauce and garnish with chopped parsley and lemon slices.
Chef's Notes
- After the swordfish have been removed from the marinade, pat dry with a paper towel to ensure a perfect sear.
- Add red wine if the picadillo sauce needs depth, add white wine if the sauce needs sweetness.
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