Grilled Fish With Smoky Tomato Anchovy Salsa Food

GRILLED SWORDFISH WITH SMOKY TOMATO-ANCHOVY SALSA

Grilled Swordfish With Smoky Tomato-Anchovy Salsa image

This is a simple summer fish dish with robust flavors. Swordfish would be the first choice, for its meatiness and ease of grilling, but any firm-fleshed white fish, such as halibut, monkfish, corvina or snapper, is a suitable option. Tuna would also work, but for that matter, so would chicken breast, for those at your gathering who don't eat fish. Topped with an easily made salsa of cherry tomatoes, anchovy, hot pepper and smoky pimentón, the whole affair is rather salad-like, best accompanied by arugula or lettuce leaves. Serve with roasted potatoes or garlic toast for a casual picnic-style summer supper.

Provided by David Tanis

Categories dinner, seafood, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

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

Steps:

Prepare a charcoal grill or heat a gas grill. (Alternatively, use a cast-iron skillet or stovetop grill pan over medium-high heat.) Place swordfish steaks on a baking sheet and season on both sides with salt and pepper. Drizzle each with 1 teaspoon olive oil and rub with fingers to coat. Leave at room temperature.
In a mixing bowl, put vinegar, smoked paprika, tomato paste and garlic. Stir to dissolve tomato paste. Add onion, sweet pepper, chiles and 4 chopped anchovy fillets, and stir everything together. Add pinch of salt and ½ to ¾ cup olive oil and stir again.
Add cherry tomatoes, lightly season with salt and pepper, then gently fold them into the mixture. Leave to marinate about 10 minutes.
Grill the swordfish steaks over medium-hot coals for about 4 minutes per side. Remove when you see juices begin to rise on second side.
Transfer to plates or a large platter. Stir salsa and spoon generously over fish. Sprinkle with oregano. Garnish with whole anchovy fillets. Surround with a generous amount of arugula and serve.

GRILLED TOMATO SALSA

Grilled Tomato Salsa image

Provided by Melissa d'Arabian : Food Network

Categories condiment

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

6 Roma tomatoes, cored and cut in half lengthwise
4 cloves garlic, unpeeled
1 serrano chile, cut in half, see Cook's Note
1 shallot, skins removed, halved
1/2 small yellow onion, skin removed and quartered
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, for sprinkling
Salt and freshly ground black pepper, for sprinkling
2 tablespoons fresh cilantro, roughly chopped

Steps:

Preheat the grill to medium-high heat. Place the tomatoes, garlic, chiles, shallots and onions cut-side up on a baking sheet. Drizzle the vegetables with the oil and sprinkle with salt and pepper.
Transfer the vegetables to the grill and grill until all the vegetables are blistered and charred, 8 to 10 minutes, turning occasionally. Let the vegetables cool slightly. Peel the garlic and remove the skins of the tomatoes. Transfer the vegetables to a food processor, add the cilantro and pulse until you have a chunky salsa. Add salt and pepper to taste. Serve immediately.

GRILLED FISH WITH SMOKY TOMATO-ANCHOVY SALSA

Grilled Fish with Smoky Tomato-Anchovy Salsa image

Categories Fish

Number Of Ingredients 14

Ingredients

4 8 ounce fish fillets
1 Salt and pepper
1 tablespoons Olive oil
3 tablespoons Red wine vinegar tor to taste
1 teaspoon Smoked spanish Paprika
1 teaspoon Tomato paste
2 Small garlic cloves, smashed
1 Medium red onion, diced small (about 1 cup)
1 Sweet red pepper, diced small (about 1 cup)
2 Fresno chiles, seeds removed and finely diced
4 Anchovy fillets, chopped plus 4 more chopped for garnish
2 cups Halved cherry tomatoes in different colors
1 Pinch dried oregano
3 cups Arrugola leaves for garnish

Steps:

Prepare a charcoal grill or heat a gas grill. (Alternatively, use a cast-iron skillet or stovetop grill pan over medium-high heat.) Place swordfish steaks on a baking sheet and season on both sides with salt and pepper. Drizzle each with 1 teaspoon olive oil and rub with fingers to coat. Leave at room temperature.
Prepare a charcoal grill or heat a gas grill. (Alternatively, use a cast-iron skillet or stovetop grill pan over medium-high heat.) Place swordfish steaks on a baking sheet and season on both sides with salt and pepper. Drizzle each with 1 teaspoon olive oil and rub with fingers to coat. Leave at room temperature.
Add cherry tomatoes, lightly season with salt and pepper, then gently fold them into the mixture. Leave to marinate about 10 minutes.
Grill the swordfish steaks over medium-hot coals for about 4 minutes per side. Remove when you see juices begin to rise on second side.
Transfer to plates or a large platter. Stir salsa and spoon generously over fish. Sprinkle with oregano. Garnish with whole anchovy fillets. Surround with a generous amount of arugula and

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