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 dientes de ajo

• 240ml de aceite de oliva

• 2 cucharadas de pasta de tomate

• Sal kosher, pimienta recién molida

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

• 2 cucharadas de aceite vegetal

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.