Swordfish with Romesco Sauce

Ingredients

• 1 pint grape or cherry tomatoes
• 1 medium onion
• thinly sliced
• 1 jalapeno
• thinly sliced with seeds
• 4 garlic cloves
• crushed
• 3 Calabrian chiles in oil
• drained
• 1 teaspoon smoked paprika
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• Kosher salt
• Pepper
• 1/4 cup hazelnuts
• 1/4 cup almonds
• 2 tablespoons sherry vinegar
• Four 6-ounce swordfish steaks

Instructions

1. Preheat the oven to 450.
2. On a rimmed baking sheet, combine the tomatoes, onion, jalapeno, garlic, chiles, paprika and 2 tablespoons of the olive oil; season with salt and pepper and toss well.
3. Roast for about 40 minutes, until the vegetables are caramelized.
4. Meanwhile, spread the hazelnuts and almonds in a pie plate and toast for about 12 minutes, until deep golden.
5. Transfer the hazelnuts to a clean kitchen towel and rub off the skins.
6. In a food processor, pulse the nuts until a paste forms.
7. Add the caramelized vegetables, 2 tablespoons of the olive oil and the sherry vinegar and pulse until the romesco is slightly chunky.
8. Heat a grill pan.
9. Rub the fish with the remaining 2 tablespoons of olive oil and season with salt and pepper.
10. Add the fish to the pan and grill over moderate heat, turning once, until nicely charred and cooked through, 4 to 5 minutes per side.
11. Serve with the romesco.