Swordfish with Romesco Sauce
Ingredients
- 1 pint grape or cherry tomatoes
- 1 medium onion, thinly sliced
- 1 jalapeño, thinly sliced with seeds
- 4 garlic cloves, crushed
- 3 Calabrian chiles in oil, drained
- 1 teaspoon smoked paprika
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt
- Pepper
- 1/4 cup hazelnuts
- 1/4 cup almonds
- 2 tablespoons sherry vinegar
- Four 6-ounce swordfish steaks
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