Grilled Swordfish with Potato-Chorizo Salad

Ingredients

• 3 stalks celery with leaves, sliced
• 0.3 cup parsley and/or chives fresh chopped
• 4 ounces chorizo dried diced
• 0.3 teaspoon cumin seeds chopped
• 0.5 teaspoon cumin seeds chopped
• 1 teaspoon thyme leaves fresh chopped
• 4 cloves garlic smashed
• 1 teaspoon honey 
• 0.5  juice of orange 
• 6 servings kosher salt 
• 6 servings kosher salt and pepper freshly ground
• 2 tablespoons olive oil extra-virgin plus more for drizzling
• 3 tablespoons olive oil extra-virgin
• 6 servings pepper freshly ground
• 0.3 cup piquillo peppers sliced
• 1.5 pounds red-skinned potatoes thinly sliced
• 1 tablespoon sherry vinegar 
• 2 tablespoons sherry vinegar 
• 36 ounce skin-on swordfish steaks 1/
• 6 servings vegetable oil for brushing

Equipment

• bowl
• frying pan
• paper towels
• whisk
• pot
• plastic wrap
• grill
• slotted spoon

Directions

1. Whisk the garlic, olive oil, orange juice, vinegar, honey, thyme, cumin seeds, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
2. Add the fish and turn to coat. Cover with plastic wrap and refrigerate 1 hour.
3. Put the potatoes in a pot and cover with cold water; season with salt. Bring to a boil and cook over medium-high heat until tender, about 20 minutes; drain. Toast the cumin seeds in a medium skillet over medium heat, about1 minute; transfer to a large bowl.
4. Add the olive oil and chorizo to the skillet and cook until the chorizo just begins to sizzle, about 3 minutes.
5. Remove the chorizo with a slotted spoon and drain on paper towels.
6. Remove the skillet from the heat; reserve the drippings.
7. Add the vinegar and herbs to the bowl with the cumin, then whisk in the chorizo drippings.
8. Add the celery, piquillo peppers, potatoes and chorizo; toss. Season with salt and pepper.
9. Preheat a grill to high; brush the grates lightly with vegetable oil.
10. Place the swordfish on the grill and brush with some of the marinade from the bowl. Grill until marked on the bottom, about 5 minutes. Flip and continue grilling until just cooked through, about 4 more minutes. Divide among plates and drizzle with olive oil.
11. Serve with the potato salad.
12. Photograph by Anna Williams