Ingredients Seafood Fish Swordfish Swordfish with Romesco Sauce 4.5 (2) 2 Reviews Chef Jonathan Waxman of NYC’s Jams makes his rich, nutty romesco sauce with roasted vegetables, two kinds of nuts and Calabrian chiles. Plus: F&W's Ultimate Guide to Fish and Seafood By Jonathan Waxman Updated on January 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 40 mins Total Time: 1 hrs 15 mins Yield: 4 Ingredients 1 pint grape or cherry tomatoes 1 medium onion, thinly sliced 1 jalapeño, thinly sliced with seeds 4 garlic cloves, crushed 3 Calabrian chiles in oil, drained 1 teaspoon smoked paprika 1/4 cup plus 2 tablespoons extra-virgin olive oil Kosher salt Pepper 1/4 cup hazelnuts 1/4 cup almonds 2 tablespoons sherry vinegar Four 6-ounce swordfish steaks Directions Preheat the oven to 450°. On a rimmed baking sheet, combine the tomatoes, onion, jalapeño, garlic, chiles, paprika and 2 tablespoons of the olive oil; season with salt and pepper and toss well. Roast for about 40 minutes, until the vegetables are caramelized. Meanwhile, spread the hazelnuts and almonds in a pie plate and toast for about 12 minutes, until deep golden. Transfer the hazelnuts to a clean kitchen towel and rub off the skins. In a food processor, pulse the nuts until a paste forms. Add the caramelized vegetables, 2 tablespoons of the olive oil and the sherry vinegar and pulse until the romesco is slightly chunky. Heat a grill pan. Rub the fish with the remaining 2 tablespoons of olive oil and season with salt and pepper. Add the fish to the pan and grill over moderate heat, turning once, until nicely charred and cooked through, 4 to 5 minutes per side. Serve with the romesco. Make Ahead The romesco sauce can be refrigerated for 1 week. Bring to room temperature before serving. Serve With Steamed green beans. Suggested Pairing Pair this recipe with a toasty, apple-rich, full-bodied white. Rate it Print