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Grilled Swordfish with Chorizo Chickpea Stew

This recipe appeared in Something Fishy Going On in our Spring 2023 issue.

Courses ,
Ingredients
  • 2 pounds swordfish, cut into 4 portions
  • 4 cups cooked chickpeas
  • 1/4 cup celery, diced
  • 1/4 cup carrots, diced
  • 1/4 cup onions, diced
  • 1.5 cup tomatoes, chopped and peeled
  • 6 cloves garlic, minced
  • 8 ounces Spanish chorizo, cooked and cut into half moons
  • 1 tablespoon oregano
  • 1/2 cup parsley
  • 1 lemon, zested
  • 1/2 cup white wine
  • 1/4 cup olive oil
Instructions

  1. Heat oil in a saucepan and sweat celery, carrots, and onions. Add chorizo and garlic. Cook for 5 minutes, then add oregano. 

  2. Deglaze with white wine, add chickpeas and tomatoes, and simmer for 15 minutes. 

  3. Grill swordfish to your liking. Add parsley and lemon zest to the stew and serve with the swordfish.

Read it online: https://www.capemaymag.com/recipe/grilled-swordfish-with-chorizo-chickpea-stew/
Chef Jon Davies
Chef Jon Davies
Executive Chef