Grilled Swordfish with Chorizo and Root Vegetable Hash
byChef Gerard ViveritoMar 26, 2015
Photograph by PalmOilHealth.org
Prepare to impress hungry family and friends with a seafood meal that's as healthy for the planet as it is for your body. Chef Viverito created a simple and savory seafood meal that can be prepared in under 15 minutes. How does this sound? Sustainable swordfish topped with a roasted garlic vinaigrette, atop root-vegetable hash made with parsnips, butternut squash, carrots, sweet potatoes and pasture-raised pork chorizo. Yes, please!
To ensure this recipe is environmentally friendly, it uses sustainably caught fish, sustainable palm oil and Chorizo sausage made with pasture-raised pork. "I like to teach people to cook as simple as possible, as quick as possible," advises Viverito. "Keep the nutrients in your dish. Try to source sustainable products." For this meal, Viverito will describe the benefits of each key ingredient:
Sustainable seafood: "People always ask me if it's safe to eat fish, and how to source fish," confirms Viverito. "One of the most important questions you can ask at the supermarket or fish market is the country of origin. The American seafood industry generally has better sustainability practices than those of other countries."
Sustainable Malaysian palm oil: "This cholesterol-neutral oil is also a very good source of vitamin E tocotrienols, which have been found to help protect the brain against damage from strokes. It is brain-healthy and heart-healthy." Adds Viverito, "The reason I love Malaysian palm oil is its beautiful color. So many people like the flavor of butter in cooking. This gives food that rich, creamy mouth feel."
Pasture-raised pork chorizo: "Pork and other types of meat are perfectly fine to eat if they are raised in a sustainably way, organically, and grass- or pasture-fed."
In-season root vegetables: "Buy local and choose vegetables that are in season, instead of shipped in from other countries. The food is fresher and more nutritious, and it reduces your carbon footprint," advises Viverito. Root vegetables are a wonderful source of such nutrients as dietary fiber, vitamin A, potassium and phytosterols.
Grilled Swordfish with Chorizo and Root Vegetable Hash [serves 4]
Heat a heavy sauté pan over medium high heat.Add the chopped chorizo to the skillet and cook about 1-2 minutes, until starting to brown and the oil renders out, then remove and set aside.Add more oil to the skillet if necessary and add the diced potatoes, season with salt and pepper, and let cook about 4 minutes before stirring, allowing to brown on one side. Stir and cook an additional 3-4 minutes, stirring occasionally, then remove.
Add the shallots, diced carrot, parsnip and beets, season with salt and pepper, and cook 3-4 minutes, until starting to soften.
Combine all the ingredients and heat through. Place in a mound in the center of a warm plate and top with the swordfish.
1/4 cup Malaysian red palm oil
3 tablespoons chopped fresh mint leaves
3 tablespoons fresh lime juice
1 garlic clove, minced
Salt and freshly ground black pepper
4 (5 to 6-ounces each) swordfish steaks
Preheat the grill (medium-high heat). Whisk the oil, mint, lime juice and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.Brush the swordfish steaks with 2 tablespoons of the oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks).