Swordfish Steaks with Charred Lemon & Romesco

Swordfish Steaks with Charred Lemon & Romesco

INGREDIENTS:


For the Romesco:


  • 1 red bell pepper, roasted and peeled

  • 1/2 cup roasted almonds

  • 3 cloves garlic

  • 2 tablespoons sherry vinegar

  • 1 teaspoon smoked paprika

  • 1/4 teaspoon cayenne pepper

  • 4 tablespoons Aroma olive oil

  • Sea salt to taste


For the Swordfish:


  • 2 swordfish steaks (8 oz each, about 1.5 inches thick)

  • 2 tablespoons Aroma olive oil

  • Sea salt and cracked black pepper

  • 1 lemon, halved

  • Fresh parsley for garnish

  • Fleur de sel


INSTRUCTIONS:


  1. For romesco: Combine roasted pepper, almonds, garlic, sherry vinegar, paprika, and cayenne in a food processor. Pulse until chunky, then slowly drizzle in Aroma olive oil with processor running. Season with salt. Set aside.

  2. Pat swordfish steaks dry and season both sides with salt and pepper.

  3. Heat 2 tablespoons Aroma olive oil in a large skillet over medium-high heat.

  4. Sear swordfish 4-5 minutes per side until cooked through and golden.

  5. During the last minute, place lemon halves cut-side down in the pan to char.

  6. Transfer swordfish to plates. Spoon romesco alongside, top with charred lemon, and finish with fresh parsley and fleur de sel.


 

 

Notes for Blog Integration:

  • Each recipe serves 2-4 people depending on plating style

  • All recipes showcase Aroma Culinary's signature products (olive oil, honey)

  • Mix of proteins: seafood, meat, vegetarian options

  • Restaurant-style plating suitable for photography

  • Can incorporate cannabis-infused element where appropriate

  • Include wine pairing suggestions in blog versions if desired

  • Photography opportunities: the color variations, garnishes, and plating elevate visual appeal