Grilled swordfish with salsa verde

Ingredients:

• 8 swordfish fillets, 3 cm thick (270 to 300 g each)
• Grated zest of 3 lemons, plus 2 lemon halves
• 10 cloves garlic, crushed
• 2 tbsp olive oil, plus more for grilling
• 1/4 cup chopped thyme
• 1 tbsp Aleppo pepper
• 1/2 small red onion, thinly sliced
• 1 small jalapeño pepper
• 1 tbsp sherry vinegar
• 2 tablespoons chopped parsley
• 2 tablespoons chopped cilantro
• 1 tbsp chopped mint
• Juice of 1/2 lime
• 2 avocados, quartered (with skin)
• 1 bunch watercress, chopped
• Sea salt

Preparation:

1. In a bowl, combine the lemon zest, garlic, 1 cup olive oil, thyme, and Aleppo pepper; mix well. Divide the marinade between two zip-top bags, then place the fish in the bags. Marinate in the refrigerator for at least 1 hour or overnight.
2. Preheat the grill to high and grease the grates. Grill the red onion and jalapeño until grill marks appear, about 2 minutes per side. Transfer the red onion to a bowl, drizzle with vinegar, and cover with plastic wrap. Peel and slice the jalapeño.
3. Make salsa verde (hot green sauce)In a bowl, combine the jalapeño, parsley, cilantro, mint, lime juice, and the remaining 1 cup olive oil. Remove the onion from the vinegar when cool and coarsely chop, then add the vinegar and onion to the salsa verde; season with 1/2 teaspoon salt and toss well.
4. Remove the swordfish from the marinade and season with salt. Reduce the grill heat to medium. Cook the fish for 2 minutes, then flip 90 degrees and cook for another 2 minutes, then flip and cook until the flesh turns white, about 2 minutes more. Increase the grill temperature to high. Grill the lemon halves and avocado, cut-side down, for 1 to 2 minutes.
   
   Place the watercress with some salsa verde Place on a platter. Top with swordfish, avocado, and more salsa. Garnish with grilled lemons. Sprinkle with sea salt to taste.
   
   Recipe grilled swordfish with pickled fern and salsa.