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Moroccan swordfish recipe
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Prep Time:
40 minutes
Cook Time:
10 minutes
Total Time:
50 minutes
Experience the bold flavors of North Africa with our easy Moroccan swordfish dish, served with couscous and a fresh salad. Swordfish, known as the 'steak of the sea,' takes on spices beautifully and can be grilled with a zesty capsicum and chili sauce. Perfect for a dinner party or a special weeknight meal. For more delicious fish recipes, explore our collection. Swordfish is best cooked by grilling or pan-frying thick steaks until medium rare in the center. Its dense texture pairs well with a variety of flavorful marinades and sauces, making it a versatile and impressive dish for any occasion.
Ingredients:
  • 1 tsp saffron threads
  • 2 tomatoes, peeled, seeded, thinly sliced
  • 1 red capsicum, roasted, peeled, seeded, thinly sliced
  • 1 yellow capsicum, roasted, peeled, seeded, thinly sliced
  • 1 tsp ground coriander
  • 1.25 gm ground cumin
  • 1 small red chilli, seeded, thinly sliced
  • 2 large garlic cloves, crushed
  • 150ml extra virgin olive oil, plus extra to brush
  • 20ml (1 tbsp) lemon juice
  • 4 (about 150g each) swordfish fillets
  • 20.00 ml chopped fresh mint
  • 20.00 ml chopped fresh coriander
Instructions:
  • In a bowl, combine saffron threads with two tablespoons of warm water and let it rest for five minutes.
  • Combine tomato, capsicum, coriander, cumin, chili, garlic, oil, lemon juice, and saffron with soaking liquid in a pan. Gently heat the mixture.
  • Heat up a chargrill or non-stick frying pan until very hot. Season the fish, brush with oil, and cook for 1-2 minutes, leaving the center rare.
  • Arrange on serving plates, sprinkle the herbs into the sauce, and drizzle the sauce evenly over each plate.

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