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Chermoula swordfish with pistachio and green bean pilaf
Chermoula swordfish with pistachio and green bean pilaf
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Herb-infused spices enhance the flavors of this fragrant and tender fish dish.
Ingredients:
  • 4 (about 250g each) swordfish steaks
  • 20g butter
  • 1 brown onion, halved, finely chopped
  • 300g (1 1/2 cups) Basmati rice
  • 500ml (2 cups) water
  • 250g green beans, topped, thinly sliced
  • Salt & freshly ground black pepper
  • 75g (1/2 cup) pistachio kernels, coarsely chopped
  • 125.00 ml fresh coriander leaves
  • Lemon wedges, to serve
  • 1 1/2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 10.00 gm ground paprika
  • 1 1/2 tsp ground turmeric
  • 1.25 gm ground cinnamon
  • 62.50 ml coarsely chopped fresh continental parsley
  • 62.50 ml coarsely chopped fresh coriander
  • 1 red onion, halved, finely chopped
  • 1 long fresh green chilli, deseeded, coarsely chopped
  • 60ml (1/4 cup) fresh lemon juice
Instructions:
  • Toast cumin and coriander seeds in a hot pan until they start to pop, then transfer to a food processor. Add paprika, turmeric, cinnamon, parsley, coriander, onion, chili, garlic, and lemon juice. Blend until smooth to make the chermoula paste.
  • Take the swordfish and place it in a glass dish. Spread half of the chermoula paste over the fish, ensuring it is evenly coated. Cover the dish and let it marinate in the fridge for 15 minutes to enhance the flavors.
  • In a large saucepan over medium heat, melt the butter. Stir in the onion for 2 minutes until soft. Mix in the remaining chermoula paste for 1 minute until aromatic. Coat the rice in the spice mixture. Pour the water, bring to a boil, then simmer covered for 12 minutes until almost absorbed. Stir in the beans, then let it stand covered for 10 minutes. Season with salt and pepper. Garnish with pistachios and coriander, combine gently, and serve.
  • Preheat a barbecue or chargrill pan over high heat. Cook the swordfish for 2 minutes on each side, or until perfectly cooked.
  • Plate the swordfish and pilaf, then garnish each plate with a lemon wedge before serving.

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