Swordfish kebab with aji Amarillo
At Spain Wine Bar in Ocean City, Md., chef Oscar Benitez skewers swordfish fillet, grills it, and serves it over a sauce of aji amarillo blended with honey, and tops it with roasted sunflower seeds and a salsa verde of parsley, mint, chives, garlic, olive oil, salt, and pepper. He serves it with a charred lemon.
Price: $17