Grilled Swordfish With Smoky Tomato Anchovy Salsa
Ingredients
- 4 (8-ounce) swordfish steaks, cut ¾-inch thick
- Salt and pepper
- Extra-virgin olive oil
- 3 tablespoons red-wine vinegar, or to taste
- 1 teaspoon smoked Spanish paprika (Pimentón de la Vera)
- 1 teaspoon tomato paste
- 2 small garlic cloves, smashed to a paste
- 1 medium red onion, diced small (about 1 cup)
- 1 sweet red pepper, diced (about 1 cup)
- 2 Fresno chiles, seeds removed and finely diced
- 4 anchovy fillets, chopped, plus 4 whole fillets for garnish
- 2 cups halved cherry tomatoes in different colors
- Pinch of dried oregano
- Arugula leaves, for garnish
Instructions
Grilled Swordfish With Smoky Tomato-Anchovy Salsa serves 6 original recipe by cooking.nytimes.com.
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