Swordfish steaks with Romesco

Detailed step-by-step description of how to cook the dish "Swordfish steaks with Romesco". Try it by all means

Recipe «Swordfish steaks with Romesco» presented in category Recipes / Fish, to prepare this dish you will need no more 05 minutes. To make this dish at home by prescription from the author Gomer would need: 4 swordfish steaks, 1/4 cup olive oil, Sea salt & freshly ground black pepper, 100g baby spinach leaves, 1 tbsp lemon juice , Romesco sauce, 175g jar roasted peeled whole peppers, 100g semi-dried tomatoes , 1/2 cup blanched almonds, toasted, 1 clove garlic, crushed, 1 thick slice stale white bread, torn, 1 tbsp red wine vinegar, 1/2 cup extra virgin olive oil.

Ingredients:

• 4 swordfish steaks 
• 1/4 cup olive oil 
• Sea salt & freshly ground black pepper 
• 100g baby spinach leaves 
• 1 tbsp lemon juice 
• Romesco sauce 
• 175g jar roasted peeled whole peppers 
• 100g semi-dried tomatoes 
• 1/2 cup blanched almonds, toasted 
• 1 clove garlic, crushed 
• 1 thick slice stale white bread, torn 
• 1 tbsp red wine vinegar 
• 1/2 cup extra virgin olive oil 

Instructions

1. Place peppers, tomatoes, almonds, garlic, bread and vinegar in a food processor and process until well combined. Add oil in a slow, steady stream until you have a thick, creamy sauce. Season to taste.
2. Brush fish on both sides with 2 tablespoons of the oil, season with salt and pepper. Cook on a heated grill plate for 2 minutes on each side, or until cooked to your liking. Toss spinach leaves with remaining oil and lemon juice.
3. Serve fish on a bed of spinach leaves and spoon over a generous amount of Romesco sauce.