Argentinean Style Grilled Swordfish with a Spicy Orange Chimichurri Pan Roasted Peppers and Charred Sweet Potato Chips

Ingredients

• 1 1/4 cups extra-virgin olive oil
• 6 tablespoons red wine vinegar
• 1 large orange, zested
• 1 large lemon, zested
• 1/2 cup orange juice
• 1/4 cup lemon juice
• 2 tablespoons minced garlic
• 2 tablespoons minced shallots
• 1 cup chopped fresh Italian flat-leaf parsley, firmly packed
• 1/2 cup chopped fresh basil leaves, firmly packed
• 1/2 cup chopped cilantro leaves, firmly packed
• 2 tablespoons chopped fresh oregano leaves
• 2 large jalapenos; stemmed, ribs and seeds removed, and minced
• 1 teaspoon crushed red pepper flakes
• 2 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sugar
• 1/8 teaspoon cayenne pepper
• 2 large sweet potatoes, peeled and sliced into 1/2-inch rounds
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 very large red bell peppers, seeds and ribs removed, cut into large julienne
• 2 very large yellow bell peppers, seeds and ribs removed, cut into large julienne
• 2 large cloves garlic, sliced thin
• 1/2 cup toasted pine nuts
• 1 tablespoon chopped fresh basil leaves
• 1 teaspoon chopped fresh oregano leaves
• 4 (8 to 10-ounce) swordfish steaks, 1-inch thick
• Garnishes: orange zest, very thinly sliced jalapeno, 4 thin orange slices (then sliced in the middle to twist).
• Warmed sourdough baguette slices

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