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

Grilled Swordfish with Chorizo Chickpea Stew

Chef Jon Davies

Gather these ingredients  

• 2 lb swordfish, cut into 4 portions
• 4 cup 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 clove garlic, minced
• 8 oz Spanish chorizo, cooked and cut into half moons
• 1 tbsp oregano
• 1/2 cup parsley
• 1 lemon, zested
• 1/2 cup white wine
• 1/4 cup olive oil

Instructions 

• Heat oil in a saucepan and sweat celery, carrots, and onions. Add chorizo and garlic. Cook for 5 minutes, then add oregano. 
• Deglaze with white wine, add chickpeas and tomatoes, and simmer for 15 minutes. 
• Grill swordfish to your liking. Add parsley and lemon zest to the stew and serve with the swordfish.

Print Recipe