Wood Grilled Swordfish Recipe
Sweet Potato Tostones, Poblano Pepper Emulsion
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Ingredients
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Swordfish
Sweet Potato Tostones
Poblano Pepper Emulsion
Method
Swordfish Preparation
- 1
- 2
Preheat the Grill
Prepare your wood grill by preheating it to medium-high heat.
- 3
Sweet Potato Tostones Preparation
- 4
Prepare Sweet Potatoes
Peel and cut sweet potatoes into thick slices, about 1-inch thick.
- 5
Fry the Sweet Potatoes
Heat vegetable oil in a deep skillet over medium heat. Add sweet potato slices and fry until lightly golden, about 3-4 minutes. Remove and drain on paper towels.
- 6
Flatten the Tostones
Using a flat surface, gently flatten each fried sweet potato slice to about 1/2 inch thick.
- 7
Final Frying
Return the flattened sweet potatoes to the hot oil and fry until crispy, about 2-3 minutes. Remove and season with salt.
Poblano Pepper Emulsion Preparation
- 8
Roast the Poblano Peppers
Roast poblano peppers over an open flame or under a broiler until charred. Place in a bowl and cover with plastic wrap to steam for about 10 minutes. Peel off the skin, remove the seeds, and chop.
- 9
Blend the Emulsion
In a blender, combine roasted poblano peppers, garlic, lemon juice, olive oil, and salt. Blend until smooth and creamy.