HARISSA-CRUSTED SWORDFISH
Steps:
- Heat broiler. Broil chiles 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 chiles and blend until smooth. Transfer harissa to a small bowl; season with salt and pepper. Set 1/4 cup 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Humera Ansari
[email protected]Yum!
Itba Rizwan
[email protected]This recipe is a great way to change up your weeknight fish routine. The harissa crust adds a nice kick of flavor, and the fish is cooked perfectly. I served it with a side of roasted vegetables and a lemon wedge, and it was a hit with the whole fami
Eli O
[email protected]I followed the recipe exactly, but my fish turned out dry. I think I might have overcooked it. I'll try again next time and cook it for a shorter amount of time.
Jonathan Blackmon
[email protected]The harissa crust was a bit too overpowering for the delicate flavor of the swordfish. I would recommend using a milder spice blend next time.
Karim Gad
[email protected]This recipe was a bit too spicy for my taste, but my husband loved it. He said the fish was cooked perfectly and the crust was delicious. I would recommend this recipe for people who like spicy food.
Sabir Ustrana
[email protected]I love harissa, so I was excited to try this recipe. It didn't disappoint! The crust was crispy and flavorful, and the fish was cooked perfectly. I will definitely be making this again.
Rana Abdul 780
[email protected]This dish was easy to make and turned out great! The harissa crust was flavorful and the swordfish was moist and flaky. I would definitely recommend this recipe.
Priscilla Mole
[email protected]I'm not usually a big fan of swordfish, but this recipe changed my mind. The harissa crust was amazing, and the fish was cooked perfectly. I will definitely be making this again.
Adeyoju Nifemi
[email protected]This Harissa-Crusted Swordfish recipe was an absolute delight! The fish was cooked to perfection, with a crispy crust and tender, flaky flesh. The harissa marinade added a wonderful depth of flavor, with a perfect balance of heat and spice. I served