Swordfish Picadillo Recipe

Cut swordfish into uniform 1-inch cubes. Pat dry with paper towels.

In a medium bowl combine 2 tbs olive oil, 1 tbs fresh lime juice, smoked paprika, ground cumin, 1 tsp salt and 1 tsp black pepper. Whisk to emulsify.

Add the swordfish cubes to the marinade and toss gently to coat. Cover and refrigerate 20–30 minutes (no more than 45 minutes to avoid changing texture).

If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.

Make quick stovetop sofrito

Heat 1 tsp olive oil in a small skillet over medium heat. Add finely diced onion and red bell pepper; sauté until softened, about 4–5 minutes. Add 0.5 clove minced garlic and 0.5 tsp tomato paste; cook 30–45 seconds until fragrant. Stir in 0.25 tsp ground cumin and 1/8 tsp salt; cook another 30 seconds. Remove from heat and let cool. Use 2 tsp of this sofrito in the aioli; reserve any extra for serving or stirring into the chimichurri if desired.

In a small bowl combine 1/2 cup mayonnaise, 2 tsp cooled sofrito, 1 tsp fresh lime juice, 1/2 clove minced garlic, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth and well combined.

Taste and adjust seasoning; refrigerate until ready to serve. Aioli can be made up to 1 day ahead.

Combine chopped tomatoes, roasted red bell pepper, parsley, cilantro, minced garlic, and minced shallot in a bowl.

Add 2 tsp red wine vinegar, 3 tbs extra-virgin olive oil, 1/2 tsp dried oregano, 1/4 tsp crushed red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine and allow to rest 10–15 minutes for flavors to marry.

If you prefer a smoother chimichurri, pulse mixture 1–3 times in a food processor leaving a slightly chunky texture. Taste and adjust acidity or salt.

Preheat a grill or grill pan to medium-high (about 425–450°F / 220–230°C). Oil the grates or pan lightly.

Thread swordfish cubes onto skewers, leaving a little space between pieces so heat circulates and they char evenly.

Brush skewers lightly with extra-virgin olive oil and season lightly with an additional pinch of salt and pepper if desired.

Grill skewers 2.5–3 minutes per side, turning once, until nicely charred on the outside and opaque throughout but still moist. Total cook time about 6 minutes depending on cube size and grill heat.

Remove skewers from the grill and rest 2 minutes.

Arrange 2–3 skewers per serving on a platter or individual plates. Spoon a generous 1–2 tbs of red chimichurri over each skewer, letting some pool beneath.

Dot with sofrito aioli alongside the skewers or pipe a small quenelle (about 1 tbs) on the plate for dipping.

Garnish with microgreens or chopped parsley and serve with lemon or lime wedges to squeeze over the fish.

Serve immediately while hot.