Harissa-Crusted Swordfish

Ingredients for Harissa-Crusted Swordfish

• 2 red chillies (such as Fresno)

• 2 tablespoons coriander seeds

• 2 tablespoons cumin seeds

• 1/2 preserved lemon, flesh removed

• 2 garlic cloves

• 240ml olive oil

• 2 tablespoons tomato paste

• Kosher salt, freshly ground pepper

• 4 (230g) swordfish fillets (about 1-inch thick)

• 2 tablespoons vegetable oil

Heat grill. Grill chillies on a foil-lined baking sheet, turning occasionally, until blackened all over, 6–8 minutes. Transfer to a bowl, cover with plastic wrap, and let sit 15 minutes. Peel and set aside.

Toast coriander and cumin seeds in a dry small skillet over medium heat, tossing until fragrant, about 2 minutes. Transfer spices to a blender and let cool. Add preserved lemon peel, garlic, olive oil, tomato paste, and reserved chillies and blend until smooth. Transfer harissa to a small bowl; season with salt and pepper. Set 60ml harissa aside for serving.

Season swordfish with salt and pepper and place in a large baking dish. Coat with remaining harissa; cover and chill at least 1 hour and up to 1 day.

Heat vegetable oil in a large nonstick skillet over medium. Working in batches if needed, cook swordfish until cooked through (fish will feel firm when pressed), about 3 minutes per side. Transfer to a platter and serve with reserved harissa.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.