Romesco-style Sweet Potato & Swordfish

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

with a butter & almond sauce

4.5

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Blender
  • Butter
  • Sugar/Sweetener/Honey
Photo of Romesco-style Sweet Potato & Swordfish
  1. SWEET (S)POT

    Place the sweet potato pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain, return to the pot and set aside.

  2. TOASTIN’

    Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set ¾ of the nuts aside for Step 4. Roughly chop the remaining ¼ for Step 3.

  3. LIQUID GOLD

    Return the pan to medium heat with a drizzle of oil and 10g of butter. Melt the butter until lightly browned, 3-5 minutes. Remove from the pan and add the chopped Almonds and ½ the chopped parsley. Set aside.

  4. RED ROMESCO

    Return the pan to medium heat with a drizzle of oil. When hot, add the diced peppers and fry until beginning to char, 3-4 minutes (shifting occasionally). Add the grated garlic and the paprika. Fry until fragrant, 1-2 minutes (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.

  5. FLIPPING GOOD Fish

    Return the pan to medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. When hot, fry the Fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final minute, baste with a knob of butter and the NOMU. Remove from the pan and season.

  6. 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 bowl, combine the vinegar, a sweetener (to taste) and a drizzle of olive oil. Add the rinsed salad leaves, the sliced artichokes, and seasoning.

  7. 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 - 250g

  • Almonds - 30g

  • Fresh Parsley - 3g

  • Piquanté Peppers - 30g

  • Garlic Clove - 1

  • Smoked Paprika - 2,5ml

  • Lemon Juice - 10ml

  • Swordfish Fillet - 1

  • NOMU Seafood Rub - 5ml

  • Raspberry Vinegar - 10ml

  • Salad Leaves - 20g

  • Artichoke Quarters - 20g

  1. SWEET (S)POT

    Place the sweet potato pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain, return to the pot and set aside.

  2. TOASTIN’

    Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set ¾ of the nuts aside for Step 4. Roughly chop the remaining ¼ for Step 3.

  3. LIQUID GOLD

    Return the pan to medium heat with a drizzle of oil and 20g of butter. Melt the butter until lightly browned, 3-5 minutes. Remove from the pan and add the chopped Almonds and ½ the chopped parsley. Set aside.

  4. RED ROMESCO

    Return the pan to medium heat with a drizzle of oil. When hot, add the diced peppers and fry until beginning to char, 3-4 minutes (shifting occasionally). Add the grated garlic and the paprika. Fry until fragrant, 1-2 minutes (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.

  5. FLIPPING GOOD Fish

    Return the pan to medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. When hot, fry the Fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final minute, baste with a knob of butter and the NOMU. Remove from the pan and season.

  6. 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 bowl, combine the vinegar, a sweetener (to taste) and a drizzle of olive oil. Add the rinsed salad leaves, the sliced artichokes, and seasoning.

  7. 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 - 500g

  • Almonds - 60g

  • Fresh Parsley - 5g

  • Piquanté Peppers - 60g

  • Garlic Clove - 1

  • Smoked Paprika - 5ml

  • Lemon Juice - 20ml

  • Swordfish Fillets - 2

  • NOMU Seafood Rub - 10ml

  • Raspberry Vinegar - 20ml

  • Salad Leaves - 40g

  • Artichoke Quarters - 40g

  1. SWEET (S)POT

    Place the sweet potato pieces in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain, return to the pot and set aside.

  2. TOASTIN’

    Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set ¾ of the nuts aside for Step 4. Roughly chop the remaining ¼ for Step 3.

  3. LIQUID GOLD

    Return the pan to medium heat with a drizzle of oil and 30g of butter. Melt the butter until lightly browned, 3-5 minutes. Remove from the pan and add the chopped Almonds and ½ the chopped parsley. Set aside.

  4. RED ROMESCO

    Return the pan to medium heat with a drizzle of oil. When hot, add the diced peppers and fry until beginning to char, 4-5 minutes (shifting occasionally). Add the grated garlic and the paprika. Fry until fragrant, 1-2 minutes (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.

  5. FLIPPING GOOD Fish

    Return the pan to medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. When hot, fry the Fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final minute, baste with a knob of butter and the NOMU. Remove from the pan and season.

  6. 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 bowl, combine the vinegar, a sweetener (to taste) and a drizzle of olive oil. Add the rinsed salad leaves, the sliced artichokes, and seasoning.

  7. 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 - 750g

  • Almonds - 90g

  • Fresh Parsley - 8g

  • Piquanté Peppers - 90g

  • Garlic Cloves - 2

  • Smoked Paprika - 7,5ml

  • Lemon Juice - 30ml

  • Swordfish Fillets - 3

  • NOMU Seafood Rub - 15ml

  • Raspberry Vinegar - 30ml

  • Salad Leaves - 60g

  • Artichoke Quarters - 60g

  1. SWEET (S)POT

    Place the sweet potato pieces in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain, return to the pot and set aside.

  2. TOASTIN’

    Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set ¾ of the nuts aside for Step 4. Roughly chop the remaining ¼ for Step 3.

  3. LIQUID GOLD

    Return the pan to medium heat with a drizzle of oil and 40g of butter.Melt the butter until lightly browned, 3-5 minutes. Remove from the pan and add the chopped Almonds and ½ the chopped parsley. Set aside.

  4. RED ROMESCO

    Return the pan to medium heat with a drizzle of oil. When hot, add the diced peppers and fry until beginning to char, 4-5 minutes (shifting occasionally). Add the grated garlic and the paprika. Fry until fragrant, 1-2 minutes (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.

  5. FLIPPING GOOD Fish

    Return the pan to medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. When hot, fry the Fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final minute, baste with a knob of butter and the NOMU. Remove from the pan and season.

  6. 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 bowl, combine the vinegar, a sweetener (to taste) and a drizzle of olive oil. Add the rinsed salad leaves, the sliced artichokes, and seasoning.

  7. 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 - 1kg

  • Almonds - 120g

  • Fresh Parsley - 10g

  • Piquanté Peppers - 120g

  • Garlic Cloves - 2

  • Smoked Paprika - 10ml

  • Lemon Juice - 40ml

  • Swordfish Fillets - 4

  • NOMU Seafood Rub - 20ml

  • Raspberry Vinegar - 40ml

  • Salad Leaves - 80g

  • Artichoke Quarters - 80g

Frequently Asked Questions

What is the preparation time for Romesco-style Sweet Potato & Swordfish?

The preparation time for Romesco-style Sweet Potato & Swordfish with a butter & almond sauce is between 20 and 35 minutes.

What is the total time required to make Romesco-style Sweet Potato & Swordfish with a butter & almond sauce?

The total time required to make Romesco-style Sweet Potato & Swordfish with a butter & almond sauce is between 40 and 55 minutes.

How many servings does Romesco-style Sweet Potato & Swordfish provide?

4 servings

What are the main ingredients in Romesco-style Sweet Potato & Swordfish?

Almonds, Artichoke Quarters, Fish, Fresh Parsley, Garlic Clove, Garlic Cloves, Lemon Juice, NOMU Seafood Rub, Piquanté Peppers, Raspberry Vinegar, Salad Leaves, Smoked Paprika, Sweet Potato, Swordfish Fillet, Swordfish Fillets

What is the nutritional information of Romesco-style Sweet Potato & Swordfish?

Calories: 681, Carbs: 59 grams, Fat: grams, Protein: 42.1 grams, Sugar: 22.9 grams, Salt: 689 grams

How do I prepare Romesco-style Sweet Potato & Swordfish?

SWEET (S)POT: Place the sweet potato pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain, return to the pot and set aside. TOASTIN’: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (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 until lightly browned, 3-5 minutes. Remove from the pan and add the chopped almonds and ½ the chopped parsley. Set aside. FLIPPING GOOD FISH: Return the pan to medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. When hot, fry the fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final minute, baste with a knob of butter and the NOMU. Remove from the pan and season. 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! RED ROMESCO: Return the pan to medium heat with a drizzle of oil. When hot, add the diced peppers and fry until beginning to char, 3-4 minutes (shifting occasionally). Add the grated garlic and the paprika. Fry until fragrant, 1-2 minutes (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. 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 bowl, combine the vinegar, a sweetener (to taste) and a drizzle of olive oil. Add the rinsed salad leaves, the sliced artichokes, and seasoning.

What should be prepared from my kitchen to make Romesco-style Sweet Potato & Swordfish?

Almonds, Artichoke Quarters, Fish, Fresh Parsley, Garlic Clove, Garlic Cloves, Lemon Juice, NOMU Seafood Rub, Piquanté Peppers, Raspberry Vinegar, Salad Leaves, Smoked Paprika, Sweet Potato, Swordfish Fillet, Swordfish Fillets

How many calories does Romesco-style Sweet Potato & Swordfish have?

681 calories

How much fat content does Romesco-style Sweet Potato & Swordfish have?

grams

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