GRILLED FISH WITH SMOKY TOMATO-ANCHOVY SALSA

Grilled Fish with Smoky Tomato-Anchovy Salsa image

Categories Fish

Number Of Ingredients 14

4 8 ounce fish fillets
1 Salt and pepper
1 tablespoons Olive oil
3 tablespoons Red wine vinegar tor to taste
1 teaspoon Smoked spanish Paprika
1 teaspoon Tomato paste
2 Small garlic cloves, smashed
1 Medium red onion, diced small (about 1 cup)
1 Sweet red pepper, diced small (about 1 cup)
2 Fresno chiles, seeds removed and finely diced
4 Anchovy fillets, chopped plus 4 more chopped for garnish
2 cups Halved cherry tomatoes in different colors
1 Pinch dried oregano
3 cups Arrugola leaves for garnish

Steps:

Prepare a charcoal grill or heat a gas grill. (Alternatively, use a cast-iron skillet or stovetop grill pan over medium-high heat.) Place swordfish steaks on a baking sheet and season on both sides with salt and pepper. Drizzle each with 1 teaspoon olive oil and rub with fingers to coat. Leave at room temperature.
Prepare a charcoal grill or heat a gas grill. (Alternatively, use a cast-iron skillet or stovetop grill pan over medium-high heat.) Place swordfish steaks on a baking sheet and season on both sides with salt and pepper. Drizzle each with 1 teaspoon olive oil and rub with fingers to coat. Leave at room temperature.
Add cherry tomatoes, lightly season with salt and pepper, then gently fold them into the mixture. Leave to marinate about 10 minutes.
Grill the swordfish steaks over medium-hot coals for about 4 minutes per side. Remove when you see juices begin to rise on second side.
Transfer to plates or a large platter. Stir salsa and spoon generously over fish. Sprinkle with oregano. Garnish with whole anchovy fillets. Surround with a generous amount of arugula and