Grilled Swordfish with Sautéed Spinach, Grilled Calamari, Romesco, and Creamy Mashed Potatoes

Instructions:

1. Prepare the Swordfish:
   • In a small bowl, mix olive oil, lemon zest, garlic, salt, and pepper. Brush this mixture onto the swordfish steaks. Let them marinate for at least 15 minutes.
2. Cook the Mashed Potatoes:
   • Place the peeled and cubed potatoes in a pot of cold, salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
   • Drain the potatoes and return them to the pot. Add the butter and cream (or milk), mashing until smooth and creamy. Season with salt and pepper. Cover to keep warm.
3. Make the Romesco Sauce:
   • In a food processor, blend the roasted red peppers, almonds, garlic, red wine vinegar, smoked paprika, salt, and pepper until smooth. With the processor running, slowly drizzle in the olive oil until the sauce is well combined and smooth. Set aside.
4. Grill the Swordfish:
   • Preheat a grill pan over medium-high heat. Grill the swordfish steaks for 4-5 minutes on each side, or until fully cooked and the flesh is opaque. Remove from the grill and let rest.
5. Grill the Squid Tubes
   • Toss the ring cut squid tubes in olive oil, lemon juice, salt, and pepper. Grill for 1-2 minutes on each side, or until just cooked through.
6. Sauté the Spinach:
   • Heat olive oil in a large pan over medium heat. Add minced garlic and sauté until fragrant. Add the spinach and cook, stirring occasionally, until wilted. Season with salt and pepper.
7. Plate the Dish:
   • On each plate, spread a generous spoonful of Romesco sauce. Place the grilled swordfish steak on top. Serve the sautéed spinach and grilled squid tubes alongside the swordfish. Add a scoop of creamy mashed potatoes. Drizzle any remaining Romesco sauce over the dish if desired. Garnish the mashed potatoes with chopped chives or parsley.
8. Serve:
   • Serve the dish immediately with a wedge of lemon on the side for added freshness.