Grilled swordfish with warm potato salad

Ingredients:

Fish

• 6 swordfish steaks, weighing 170-220 g (approximately 1 cm thick)
• 4 cloves garlic, crushed
• 2 tbsp extra-virgin olive oil + extra for drizzling
• Juice of half an orange
• 1 tbsp sherry vinegar
• 1 teaspoon of honey
• 1 teaspoon chopped fresh thyme
• 0.5 tsp crushed cumin seeds
• Vegetable oil for greasing

Potato salad

• 0.7 kg small red potatoes, thinly sliced
• 1/4 tsp chopped cumin seeds
• 3 tbsp. l. olive oil
• 110 g smoked chorizo ​​sausage, diced
• 2 tbsp sherry vinegar
• 1/4 cup chopped fresh parsley and/or chives
• 3 stalks celery (with leaves), chopped
• 1/4 cup piquillo peppers, chopped

Preparation:

1. In a large bowl, combine the garlic, olive oil, orange juice, vinegar, honey, thyme, cumin seeds, 0.5 teaspoon salt, and a pinch of ground black pepper. Add the fish and turn to coat all pieces with the liquid. Cover with plastic wrap and refrigerate for 1 hour.
2. Meanwhile, place the potatoes in a saucepan and cover with cold water; season with salt. Bring to a boil and simmer over medium heat until tender, about 20 minutes; drain.
3. In a medium skillet over medium heat, toast the cumin seeds for about 1 minute; transfer to a large bowl. Add the olive oil and chorizo ​​to the skillet and cook until the sausage begins to sizzle, about 3 minutes. Remove the sausage with a slotted spoon to paper towels. Remove the skillet from the heat; discard the fat.
4. Make potato salad.
   
   Add vinegar and herbs to the bowl with the cumin, then stir in the fat from the pan. Add the celery, piquillo pepper, potatoes, and chorizo; stir. Season with salt and pepper to taste.
5. Prepare the fish.
   
   Preheat an outdoor grill to high heat; lightly oil the grates. Place the fish on the grill and brush lightly with the marinade from the bowl. Grill until charred on the bottom, about 5 minutes. Flip and continue grilling until done, about 4 more minutes. Transfer the fish to plates and drizzle with olive oil. Serve with potato salad.