Swordfish and chorizo skewers with macadamia romesco

Grilled fish with romesco is a classic tapas.

📝 Ingredients

• 2 garlic cloves, crushed
• 1 tbsp finely chopped rosemary
• Finely grated zest of 1 lemon
• 60 ml (1/4 cup) extra-virgin olive oil
• 4 thick-cut swordfish steaks (about 200gm each), cut into 3cm pieces
• 3 chorizo, cut into 2cm-thick slices
• Romesco
• 3 red capsicum
• 3 long red chilies
• 75 gm roasted macadamias
• 2 garlic cloves, crushed
• 1 tsp smoked paprika
• 1 tsp finely chopped rosemary
• 100 ml extra-virgin olive oil
• 50 ml aged Sherry vinegar, such as Pedro Ximénez
• Herb salad
• 1 small Spanish onion, thinly sliced
• 2 tbsp lemon juice
• 1/2 tsp each caster sugar
• 1/2 tsp coarsely crushed cumin seeds
• 2 cups (loosely packed) soft herbs (such as parsley, dill and chives)
• 1 tbsp extra-virgin olive oil

👨‍🍳 Instructions

1. 11: For romesco, heat a barbecue to high. Grill capsicum and chillies, turning occasionally, until blackened all over (6-8 minutes for chillies, 15-20 minutes for capsicum). Cool, peel, discard stalks from the capsicum (keep the seeds from the chilli unless you’d like less heat). Place capsicum and chilli (about 300gm) in a food processor with remaining ingredients, season and process to combine. Romesco can be made 3 days ahead and refrigerated in an airtight container.
2. 22: Combine garlic, rosemary, lemon zest and olive oil in a bowl; add the swordfish and turn to coat. Cover and refrigerate overnight to marinate.
3. 33: Thread swordfish and chorizo, alternating, onto 12 skewers. Heat a barbecue or lightly greased char-grill pan to high. Grill skewers, turning, until charred and just cooked through (5-7 minutes).
4. 44: Meanwhile, for herb salad, toss onion, lemon juice, sugar and cumin seeds in a bowl to combine well, season to taste and leave to soften. Just before serving, add herbs and olive oil, toss to combine and season.
5. 55: Spoon romesco onto serving plates. Arrange skewers and herb salad on top to serve.