Harissa-Crusted Swordfish
A flavorful North African-inspired dish featuring swordfish fillets coated in a homemade harissa paste made with red chiles, warm spices, preserved lemon, and garlic. The fish is pan-seared until perfectly cooked and served with extra harissa sauce.
Ingredients
- •2 whole red chiles (such as Fresno)
- •2 tablespoons coriander seeds
- •2 tablespoons cumin seeds
- •½ whole preserved lemon, flesh removed
- •2 cloves garlic cloves
- •1 cup olive oil
- •2 tablespoons tomato paste
- •to taste Kosher salt, freshly ground pepper
- •4 fillets (8-ounce) swordfish fillets (about 1-inch thick)
- •2 tablespoons vegetable oil
Cooking Instructions
- 1.
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.
23 min
- 2.
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.
10 min
- 3.
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.
60 min
- 4.
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.
6 min
