Grilled Swordfish with Chorizo and Root Vegetable Hash

Ingredients

• 1/2 cup small diced sweet potato
• 1/2 cup small diced russet potato
• 1/2 cup small diced purple potato
• 1/2 cup small diced butternut squash
• 1/2 cup small diced spanish dry chorizo
• 2 small shallots, diced
• 1 carrot, diced
• 1 parsnip diced
• 2 1 red, 1 golden, boiled, peeled, cooled and diced small
• 1-2 garlic cloves, roasted
• 1/4 cup Malaysian sustainable Red Palm Oil
• 3 tablespoons fresh mint leaves, chopped
• 3 tablespoons fresh lime juice
• 1 garlic clove, minced
• 4 5-6 ounce each swordfish steaks

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