Name: Swordfish and chorizo skewers with macadamia romesco
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Ingredients: 2 garlic cloves, crushed; 1 tbsp finely chopped rosemary; Finely grated zest of 1 lemon; 60 ml (¼ cup) extra-virgin olive oil; 4 thick-cut swordfish steaks (about 200gm each), cut into 3cm pieces; 3 chorizo, cut into 2cm-thick slices; Romesco; 3 red capsicum; 3 long red chilies; 75 gm roasted macadamias; 2 garlic cloves, crushed; 1 tsp smoked paprika; 1 tsp finely chopped rosemary; 100 ml extra-virgin olive oil; 50 ml aged Sherry vinegar, such as Pedro Ximénez; Herb salad; 1 small Spanish onion, thinly sliced; 2 tbsp lemon juice; ½ tsp each caster sugar; ½ tsp coarsely crushed cumin seeds; 2 cups (loosely packed) soft herbs (such as parsley, dill and chives); 1 tbsp extra-virgin olive oil

Here, grilled fish takes to skewer form paired with a fresh herb salad to balance the smokiness of the dish. Begin this recipe a day ahead.

Ingredients

2 garlic cloves, crushed

1 tbsp finely chopped rosemary

Finely grated zest of 1 lemon

60 ml (¼ cup) extra-virgin olive oil

4 thick-cut swordfish steaks (about 200gm each), cut into 3cm pieces

3 chorizo, cut into 2cm-thick slices

Romesco

3 red capsicum

3 long red chilies

75 gm roasted macadamias

2 garlic cloves, crushed

1 tsp smoked paprika

1 tsp finely chopped rosemary

100 ml extra-virgin olive oil

50 ml aged Sherry vinegar, such as Pedro Ximénez

Herb salad

1 small Spanish onion, thinly sliced

2 tbsp lemon juice

½ tsp each caster sugar

½ tsp coarsely crushed cumin seeds

2 cups (loosely packed) soft herbs (such as parsley, dill and chives)

1 tbsp extra-virgin olive oil

Method

For romesco, heat a barbecue to high. Grill capsicum and chillies, turning occasionally, until blackened all over (6-8 minutes for chillies, 15-20 minutes for capsicum). Cool, peel, discard stalks from the capsicum (keep the seeds from the chilli unless you’d like less heat). Place capsicum and chilli (about 300gm) in a food processor with remaining ingredients, season and process to combine. Romesco can be made 3 days ahead and refrigerated in an airtight container.

Combine garlic, rosemary, lemon zest and olive oil in a bowl; add the swordfish and turn to coat. Cover and refrigerate overnight to marinate.

Thread swordfish and chorizo, alternating, onto 12 skewers. Heat a barbecue or lightly greased char-grill pan to high. Grill skewers, turning, until charred and just cooked through (5-7 minutes).

Meanwhile, for herb salad, toss onion, lemon juice, sugar and cumin seeds in a bowl to combine well, season to taste and leave to soften. Just before serving, add herbs and olive oil, toss to combine and season.

Spoon romesco onto serving plates. Arrange skewers and herb salad on top to serve.

Photography by Brett Stevens Photographer

Brett Stevens is an award-winning food, travel and still-life photographer based in Sydney, Australia. His career spans the globe; regularly taking on assignments for esteemed international magazines, advertisers and publishing houses. His signature style bestrides food, lifestyle, architecture, design and travel. Brett is renowned for his ability to create innovative work that combines his technical, considered eye with a playful organic freedom. Inspired by design, architecture and a bold aesthetic, Brett sights the work of Geoffrey Smart, Joel Sternfeld, Gregory Crewdson and Edward Burtynsky as but a few who inspire his ideals of creative expression. Whether it be large-scale studio set-builds, location shoots or concise tabletop environments, Bretts’ passion for photography and distinctive style is reflected in every shot he captures. Brett finds creative freedom and experimentation through his many personal projects, which allows him to maintain a clear headspace through the non-commercial elements of his craft. Invigorated by the current shift traditional advertising, marketing and publishing clients are making into generating multi-faceted digital and print content, Brett is now collaborating with clients on concepts that encompass all media outlets and platforms. Even though he remains a ‘stills’ photographer at heart he is engaging with some of the best editors, sound and post-production teams and has directed motion for a multitude of OLO, EDM and tablet platforms. With an enviable professional career that has encompassed many changes to all facets of the industry, Brett Stevens continues to evolve and embrace new technologies to best serve his clients while creating work that exemplifies his talent and distinct creative style. Some of Brett’s clients include Gourmet Traveller, DMG Fine Wine, Are Media, Dominos, Harvey Norman, Delicious, NLM, Domayne, Vogue Living, Sainsbury’s, Waitrose, Smeg Appliances, Jones, Condé Nast, Time Inc, Rockpool Group, Food & Wine, Mercedes Benz and Hardie Grant.

Linkedin Instagram

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

Instagram

Styling by Olivia Blackmore

Ingredients

Method

Related stories