Swordfish and chorizo skewers with macadamia romesco recipe - Gourmet Traveller

Ingredients

• 2 garlic cloves, crushed
• 1 tbsp finely chopped rosemary
• Finely grated zest of 1 lemon
• 60 ml (¼ cup) extra-virgin olive oil
• 4 thick-cut swordfish steaks (about 200gm each), cut into 3cm pieces
• 3 chorizo, cut into 2cm-thick slices
• Romesco
• 3 red capsicum
• 3 long red chilies
• 75 gm roasted macadamias
• 1 tsp smoked paprika
• 1 tsp finely chopped rosemary
• 100 ml extra-virgin olive oil
• 50 ml aged Sherry vinegar, such as Pedro Ximénez
• Herb salad
• 1 small Spanish onion, thinly sliced
• 2 tbsp lemon juice
• ½ tsp each caster sugar
• ½ tsp coarsely crushed cumin seeds
• 2 cups (loosely packed) soft herbs (such as parsley, dill and chives)
• 1 tbsp extra-virgin olive oil