Swordfish with Chimichurri

Chimichurri is often served over steak, but swordfish is another delicious pairing-- the fish's firm texture holds up on grill and its flavor to the strong herbs of the sauce. Anytime you're serving seafood at home, do your best to buy sustainably-caught fish from a reliable vendor (I bought the swordfish from Smart Fish Co at my local farmer's market- I buy from them every week and trust their taste and stock completely).

The Nutrition Rundown: Swordfish tastes great and is a lean protein choice, leaving behind the saturated fat in fattier pork and beef. The downside? Swordfish is a predatory fish making it higher in mercury than many smaller fish. If you love swordfish and other large predators like tuna and mackerel, avoid mercury-overconsumption by buying domestic (versus imported) and enjoying a moderate portion about once a month. Check out the Environmental Defense Fund for a guide to best and worst mercury choices.

Swordfish with Chimichurri

Ingredients

For the Chimichurri: 

4 garlic cloves
1 shallot, roughly chopped
1 jalapeno, seeds removed and chopped
2 cups fresh cilantro leaves
1 cup minced fresh flat-leaf parsley

1/2 cup red wine vinegar
3/4 cup extra-virgin olive oil

Salt and pepper

For the Swordfish: 

2 x 4-6oz swordfish steaks

2 Tbs olive oil

salt and pepper

Directions

1. Place all ingredients for chimichurri in food processor and pulse to chop and combine. (If you don't have a food processor, finely chop/mince garlic, shallot, jalapeno, cilantro, and parsley. Stir together with vinegar, oil, salt and pepper.) Set aside prepared sauce. 
2. Preheat grill or grill-pan to medium-high. Rub swordfish with olive oil, salt and pepper. Place on pan for ~4-5 minutes per side until cooked (if you want hash marks, twist 90 degrees about halfway through cooking each side). 
3. Serve grilled swordfish topped with chimichurri.