Grilled Swordfish with Potato-Chorizo Salad

Name: Grilled Swordfish with Potato-Chorizo Salad
Prep time: 1 h
Cook time: 25 min
Yield: 6
Ingredients: 4 cloves garlic, smashed; 2 tablespoons extra-virgin olive oil, plus more for drizzling; Juice of 1/2 orange; 1 tablespoon sherry vinegar; 1 teaspoon honey; 1 teaspoon chopped fresh thyme; 1/2 teaspoon cumin seeds, chopped; Kosher salt and freshly ground pepper; 6 6-to-8-ounce skin-on swordfish steaks (about 1/2 inch thick); Vegetable oil, for brushing; 1 1/2 pounds small red-skinned potatoes, thinly sliced; Kosher salt; 1/4 teaspoon cumin seeds, chopped; 3 tablespoons extra-virgin olive oil; 4 ounces dried chorizo, diced; 2 tablespoons sherry vinegar; 1/4 cup chopped fresh parsley and/or chives; 3 stalks celery (with leaves), sliced; 1/4 cup piquillo peppers, sliced; Freshly ground pepper

Grilled Swordfish with Potato-Chorizo Salad was pinched from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/grilled-swordfish-with-potato-chorizo-salad-recipe/index.html?soc=sharingfb" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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4 cloves garlic, smashed

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2 tablespoons extra-virgin olive oil, plus more for drizzling

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Juice of 1/2 orange

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1 tablespoon sherry vinegar

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1 teaspoon honey

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1 teaspoon chopped fresh thyme

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1/2 teaspoon cumin seeds, chopped

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Kosher salt and freshly ground pepper

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6 6-to-8-ounce skin-on swordfish steaks (about 1/2 inch thick)

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Vegetable oil, for brushing

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1 1/2 pounds small red-skinned potatoes, thinly sliced

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Kosher salt

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1/4 teaspoon cumin seeds, chopped

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3 tablespoons extra-virgin olive oil

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4 ounces dried chorizo, diced

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2 tablespoons sherry vinegar

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1/4 cup chopped fresh parsley and/or chives

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3 stalks celery (with leaves), sliced

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1/4 cup piquillo peppers, sliced

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Freshly ground pepper

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