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Bon Appétit

Harissa-Crusted Swordfish

3.1

(2)

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Photo by Alex Lau

This homemade take on harissa is bold enough to use on pork chops or chicken thighs, too. You can also toss it with broccoli or carrots before roasting.

Recipe information

  • Yield

    Serves 4

Ingredients

2 red chiles (such as Fresno)
2 tablespoons coriander seeds
2 tablespoons cumin seeds
1/2 preserved lemon, flesh removed
2 garlic cloves
1 cup olive oil
2 tablespoons tomato paste
Kosher salt, freshly ground pepper
4 (8-ounce) swordfish fillets (about 1-inch thick)
2 tablespoons vegetable oil

Preparation

  1. Step 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.

    Step 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.

    Step 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.

    Step 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.

TagsNorth AfricanAfricanFresno ChileChileVegetableSwordfishFishSeafoodMainDinnerDairy FreeGluten FreeNut FreeBroilSearBlenderBon Appétit

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