Variation
Substitute hazelnuts for almonds for a richer, buttery romesco flavor.
Dinner · Seafood · Main Course · Spanish
Grilled Swordfish with Charred Tomato Romesco
Fire up the grill for this Grilled Swordfish with Charred Tomato Romesco. A 30-minute Mediterranean meal featuring meaty steaks and a smoky, almond-rich sauce.
Prep
15 min
Cook
15 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Mise en Place
- 1
Prep the Steaks
Pat the swordfish steaks very dry with paper towels to ensure a good sear.
Tip: Dry fish prevents steaming and sticking.
- 2
Season
Rub the fish with olive oil, salt, pepper, and oregano on both sides. Let sit at room temperature for 10 minutes.
Vegetable Prep
- 1
Char the Veg
Brush tomatoes and peppers with oil before heading to the grill.
How to Make Grilled Swordfish with Charred Tomato Romesco
Total time: 30 min · Yields 4 servings
- 1
Grill the Vegetables
Preheat your grill to medium-high heat. Place the tomatoes, red pepper quarters, and garlic cloves (in their skins) on the grill. Cook for 6 to 8 minutes, turning occasionally, until the skins are blackened and the flesh is soft. Remove and let cool slightly.
- 2
Blend the Romesco
Peel the charred garlic. Place the grilled tomatoes, peppers, and garlic into a food processor. Add toasted almonds, smoked paprika, sherry vinegar, and cayenne. Pulse until a coarse, thick paste forms.
- 3
Emulsify the Sauce
While the processor is running, slowly drizzle in the 60 ml of olive oil until the sauce is emulsified but still retains some texture. Season with salt to taste and set aside.
- 4
Grill the Swordfish
Ensure the grill grates are clean and well-oiled. Place the swordfish steaks on the hottest part of the grill. Cook undisturbed for 4 to 5 minutes per side. The fish is done when it reaches an internal temperature of 63 degrees C (145 F) and feels firm to the touch.
- 5
Rest and Serve
Transfer the swordfish to a platter and let rest for 3 minutes. This allows the juices to redistribute for a succulent texture.
Chef's Tips
- Use a high-smoke point oil for the grill grates to prevent the fish from sticking.
- Do not overcook swordfish as it can become rubbery, aim for just opaque in the center.
- For extra smoky flavor, toast the almonds in a pan with a drop of oil and a pinch of smoked paprika.
- If you lack a grill, a cast-iron grill pan on the stovetop works beautifully for this recipe.
What to Serve with Grilled Swordfish with Charred Tomato Romesco
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve alongside grilled asparagus or snap peas.
- Spoon over a bed of saffron-infused basmati rice.
- Pair with crusty ciabatta bread to soak up the extra sauce.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Add a charred Fresno chili to the sauce if you prefer more heat.
Variation
Use this romesco over grilled cauliflower steaks for a vegetarian version.
Storage & Reheating
Store leftover romesco in an airtight jar in the fridge for up to 5 days. Leftover swordfish is best eaten within 2 days, cold in salads or gently reheated in a pan with a splash of water.
Further reading
Frequently asked questions
How do I know when swordfish is done?
Swordfish is done when the internal temperature reaches 63°C (145°F). The meat will change from translucent to opaque and will feel firm like a well-cooked steak.
Can I make the romesco sauce in advance?
Yes, romesco is actually better the next day. Make it up to 48 hours in advance and keep it refrigerated.
What is the best substitute for swordfish?
Halibut steaks or thick-cut mahi-mahi are excellent substitutes as they share a firm texture that holds up well on the grill.
Do I need to peel the charred peppers?
For a rustic romesco, you can leave the charred skins on for extra smoke. For a smoother sauce, place the hot peppers in a bowl covered with plastic wrap for 5 minutes, then slip the skins off.
Is romesco sauce gluten-free?
Traditional romesco often uses a slice of fried bread as a thickener, but this version uses extra almonds to keep it naturally gluten-free.
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