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Grilled Fish with Romesco Sauce
6 1-inch thick pieces swordfish, escalar, tuna or mahi-mahi, about 6 ounces each
salt and freshly ground pepper
2 tablespoons olive oil
Romesco Sauce

1. Prepare a medium-hot charcoal or gas grill, or heat a grill pan over medium-high heat. Toss the fish with the salt, pepper and olive oil and allow to sit at room temperature for 15 to 30 minutes.

2. Cook the fish for 4 to 5 minutes per side. White fish should be opaque all the way through but not dry, tuna should be pink in the middle. Serve with the Romesco sauce on the side.

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