Romesco sauce was created by Spanish fishermen to be eaten with fish. But as usual, we’re switching it up and pairing it with vibrant sweet potato instead. Don’t worry – the dish still features a fried swordfish fillet with a drizzle of nutty-almond butter sauce. Served with an artichoke & sweet vinaigrette salad.
Romesco-style Sweet Potato & Swordfish
Romesco-style Sweet Potato & Swordfish
with a butter & almond sauce
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Artichoke Quarters
- Fish
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- NOMU Seafood Rub
- Pickled Bell Peppers
- Salad Leaves
- Smoked Paprika
- Sweet Potato Chunks
- Sweet Vinaigrette
- Swordfish Fillet
- Swordfish Fillets
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Blender
- Butter
SOFT SWEET (S)POT
Boil the kettle. Place a pot over medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the sweet potato pieces in a colander over the pot. Cover and steam for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one.
TOASTIN’
Place the almonds in a pan over medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set ¾ of the nuts aside for Step 4. Roughly chop the remaining ¼ for Step 3.
LIQUID GOLD
Return the pan to medium heat with a drizzle of oil and 10g of butter. Melt the butter for 3-5 minutes until lightly browned. Remove from the pan and add the chopped almonds and ½ the chopped parsley. Set aside.
RED ROMESCO
Return the pan to medium heat with a drizzle of oil. When hot, add the chopped pickled peppers and fry for 3-4 minutes until beginning to char, shifting occasionally. Add the grated garlic and the paprika. Fry for 1-2 minutes until fragrant, shifting constantly. Place in a blender along with the remaining almonds, the lemon juice (to taste), seasoning, and a generous drizzle of olive oil. Pulse until smooth. Loosen with a splash of water or oil, if necessary, until a drizzling consistency.
FLIPPING GOOD FISH
Pat the swordfish fillet dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the fish on one side for 3-4 minutes until golden. Flip and fry for 2-3 minutes until cooked through. In the final 1-2 minutes, baste with the rub and a knob of butter.
OKEY-DOKEY ARTICHOKE
When the sweet potato is done, place in a bowl. Add the romesco sauce, the remaining parsley, and seasoning. Mix until combined. In a separate bowl, combine the rinsed salad leaves, the sliced artichokes, the sweet vinaigrette, and seasoning.
PLEASANT MOMENT
Plate up the romesco sweet potato. Side with the pan-fried swordfish and drizzle over the nutty butter sauce. Side with the artichoke salad. Brilliant, Chef!
Sweet Potato Chunks - 200g
Almonds - 30g
Fresh Parsley - 4g
Pickled Bell Peppers - 60g
Garlic Clove - 1
Smoked Paprika - 2,5ml
Lemon Juice - 10ml
Swordfish Fillet - 1
NOMU Seafood Rub - 10ml
Salad Leaves - 20g
Artichoke Quarters - 50g
Sweet Vinaigrette - 22,5ml
SOFT SWEET (S)POT
Boil the kettle. Place a pot over medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the sweet potato pieces in a colander over the pot. Cover and steam for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one.
TOASTIN’
Place the almonds in a pan over medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set ¾ of the nuts aside for Step 4. Roughly chop the remaining ¼ for Step 3.
LIQUID GOLD
Return the pan to medium heat with a drizzle of oil and 20g of butter. Melt the butter for 3-5 minutes until lightly browned. Remove from the pan and add the chopped almonds and ½ the chopped parsley. Set aside.
RED ROMESCO
Return the pan to medium heat with a drizzle of oil. When hot, add the chopped pickled peppers and fry for 3-4 minutes until beginning to char, shifting occasionally. Add the grated garlic and the paprika. Fry for 1-2 minutes until fragrant, shifting constantly. Place in a blender along with the remaining almonds, the lemon juice (to taste), seasoning, and a generous drizzle of olive oil. Pulse until smooth. Loosen with a splash of water or oil, if necessary, until a drizzling consistency.
FLIPPING GOOD FISH
Pat the swordfish fillets dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the fish on one side for 3-4 minutes until golden. Flip and fry for 2-3 minutes until cooked through. In the final 1-2 minutes, baste with the rub and a knob of butter.
OKEY-DOKEY ARTICHOKE
When the sweet potato is done, place in a bowl. Add the romesco sauce, the remaining parsley, and seasoning. Mix until combined. In a separate bowl, combine the rinsed salad leaves, the sliced artichokes, the sweet vinaigrette, and seasoning.
PLEASANT MOMENT
Plate up the romesco sweet potato. Side with the pan-fried swordfish and drizzle over the nutty butter sauce. Side with the artichoke salad. Brilliant, Chef!
Sweet Potato Chunks - 400g
Almonds - 60g
Fresh Parsley - 8g
Pickled Bell Peppers - 120g
Garlic Clove - 1
Smoked Paprika - 5ml
Lemon Juice - 20ml
Swordfish Fillets - 2
NOMU Seafood Rub - 20ml
Salad Leaves - 40g
Artichoke Quarters - 100g
Sweet Vinaigrette - 45ml
SOFT SWEET (S)POT
Boil the kettle. Place a large pot over medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the sweet potato pieces in a colander over the pot. Cover and steam for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one.
TOASTIN’
Place the almonds in a pan over medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set ¾ of the nuts aside for Step 4. Roughly chop the remaining ¼ for Step 3.
LIQUID GOLD
Return the pan to medium heat with a drizzle of oil and 30g of butter. Melt the butter for 3-5 minutes until lightly browned. Remove from the pan and add the chopped almonds and ½ the chopped parsley. Set aside.
RED ROMESCO
Return the pan to medium heat with a drizzle of oil. When hot, add the chopped pickled peppers and fry for 4-5 minutes until beginning to char, shifting occasionally. Add the grated garlic and the paprika. Fry for 1-2 minutes until fragrant, shifting constantly. Place in a blender along with the remaining almonds, the lemon juice (to taste), seasoning, and a generous drizzle of olive oil. Pulse until smooth. Loosen with a splash of water or oil, if necessary, until a drizzling consistency.
FLIPPING GOOD FISH
Pat the swordfish fillets dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the fish on one side for 3-4 minutes until golden. Flip and fry for 2-3 minutes until cooked through. In the final 1-2 minutes, baste with the rub and a knob of butter.
OKEY-DOKEY ARTICHOKE
When the sweet potato is done, place in a bowl. Add the romesco sauce, the remaining parsley, and seasoning. Mix until combined. In a separate bowl, combine the rinsed salad leaves, the sliced artichokes, the sweet vinaigrette, and seasoning.
PLEASANT MOMENT
Plate up the romesco sweet potato. Side with the pan-fried swordfish and drizzle over the nutty butter sauce. Side with the artichoke salad. Brilliant, Chef!
Sweet Potato Chunks - 600g
Almonds - 90g
Fresh Parsley - 12g
Pickled Bell Peppers - 180g
Garlic Cloves - 2
Smoked Paprika - 7,5ml
Lemon Juice - 30ml
Swordfish Fillets - 3
NOMU Seafood Rub - 30ml
Salad Leaves - 60g
Artichoke Quarters - 150g
Sweet Vinaigrette - 67,5ml
SOFT SWEET (S)POT
Boil the kettle. Place a large pot over medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the sweet potato pieces in a colander over the pot. Cover and steam for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one.
TOASTIN’
Place the almonds in a pan over medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set ¾ of the nuts aside for Step 4. Roughly chop the remaining ¼ for Step 3.
LIQUID GOLD
Return the pan to medium heat with a drizzle of oil and 40g of butter. Melt the butter for 3-5 minutes until lightly browned. Remove from the pan and add the chopped almonds and ½ the chopped parsley. Set aside.
RED ROMESCO
Return the pan to medium heat with a drizzle of oil. When hot, add the chopped pickled peppers and fry for 4-5 minutes until beginning to char, shifting occasionally. Add the grated garlic and the paprika. Fry for 1-2 minutes until fragrant, shifting constantly. Place in a blender along with the remaining almonds, the lemon juice (to taste), seasoning, and a generous drizzle of olive oil. Pulse until smooth. Loosen with a splash of water or oil, if necessary, until a drizzling consistency.
FLIPPING GOOD FISH
Pat the swordfish fillets dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the fish on one side for 3-4 minutes until golden. Flip and fry for 2-3 minutes until cooked through. In the final 1-2 minutes, baste with the rub and a knob of butter.
OKEY-DOKEY ARTICHOKE
When the sweet potato is done, place in a bowl. Add the romesco sauce, the remaining parsley, and seasoning. Mix until combined. In a separate bowl, combine the rinsed salad leaves, the sliced artichokes, the sweet vinaigrette, and seasoning.
PLEASANT MOMENT
Plate up the romesco sweet potato. Side with the pan-fried swordfish and drizzle over the nutty butter sauce. Side with the artichoke salad. Brilliant, Chef!
Sweet Potato Chunks - 800g
Almonds - 120g
Fresh Parsley - 15g
Pickled Bell Peppers - 240g
Garlic Cloves - 2
Smoked Paprika - 10ml
Lemon Juice - 40ml
Swordfish Fillets - 4
NOMU Seafood Rub - 40ml
Salad Leaves - 80g
Artichoke Quarters - 200g
Sweet Vinaigrette - 90ml
Woolies Products in this dish
