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

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Blender, Butter, Sugar/Sweetener/Honey

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Blender, Butter, Sugar/Sweetener/Honey

Romesco-style Sweet Potato & Swordfish

Name: Romesco-style Sweet Potato & Swordfish
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Blender; Butter; Sugar/Sweetener/Honey

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

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

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

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

Serves 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.
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 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.
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.
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.
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.
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

Download the Recipe

Serves 2

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.
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.
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.
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.
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

Download the Recipe

Serves 3

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.
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 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.
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.
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.
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.
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

Download the Recipe

Serves 4

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.
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 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.
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.
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.
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.
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!