Grilled Swordfish with Pea and Mint Sauce

Instructions

1. 1

   Cook the pancetta in a skillet over medium heat until crispy, about 5 minutes. Remove and set aside on a paper towel.

   Tip: Render the fat slowly for maximum crispiness.

2. 2

   In the same skillet, sauté shallot and garlic in 1 tablespoon of olive oil for 2 minutes until fragrant.

   Tip: Don't let the garlic brown or it will taste bitter.

3. 3

   Add fresh peas and vegetable broth to the skillet. Simmer for 4 minutes until peas are tender.

   Tip: Frozen peas work just as well and cook at the same rate.

4. 4

   Transfer the pea mixture to a blender, add fresh mint, 2 tablespoons olive oil, 2 tablespoons lemon juice, and a pinch of salt. Blend until smooth but slightly textured.

   Tip: Leave some texture in the purée for a rustic presentation.

5. 5

   Pat the swordfish steaks dry with paper towels and season generously with salt and pepper on both sides.

   Tip: Dry fish grills better and develops a nice crust.

6. 6

   Heat a grill or grill pan to medium-high heat and brush with the remaining 1 tablespoon olive oil.

   Tip: Test the heat by holding your hand 3 inches above the grill—it should be uncomfortable after 3 seconds.

7. 7

   Grill the swordfish for 5-6 minutes per side, until opaque and cooked through, without moving the steaks too much.

   Tip: Swordfish is a dense fish and can handle bold heat without drying out quickly.

8. 8

   Spoon the pea and mint purée onto serving plates, top each with a grilled swordfish steak, then sprinkle with crispy pancetta and lemon zest.

   Tip: Serve immediately while the fish is still warm for the best flavor and texture.