Grilled swordfish steaks with harissa and yogurt marinade
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Red chilli; de-seeded | |
| 2 | Sun-dried chillies; soaked in boiling | |
| ; water for 15 | ||
| ; minutes | ||
| 1 | large | Garlic clove; peeled |
| 5 | millilitres | Caraway seeds; (1tsp) |
| 5 | millilitres | Ground coriander; (1tsp) |
| 2½ | millilitre | Cumin seeds; ( 1/2 tsp) |
| 8 | Saffron strands | |
| 45 | millilitres | Waitrose Olive Oil; (3tbsp) |
| Generous pinch of sea salt | ||
| 250 | grams | Natural yogurt; (9oz) |
| 15 | millilitres | Chopped fresh coriander; (1tbsp) |
| 4 | 175 g; (6oz) fresh | |
| ; swordfish steaks | ||
Directions
THE HARISSA
THE MARINADE AND FISH
Place all the ingredients for the harissa in a small food processor or blender and pulse until smooth. Mix the harissa paste, yogurt and coriander together in a shallow dish.
Coat the swordfish with marinade, cover and leave in the refrigerator overnight.
Place the swordfish steaks onto a grill rack and cook on the highest level under a preheated grill for 2-3 minutes each side until cooked, depending on the thickness of the steaks. Serve with couscous or Waitrose Red Leaf Salad.
Variation:
Cut the swordfish steaks into 2.5cm (1in) cubes and marinate as above. Soak 8 wooden skewers in water for at least an hour. De-seed 1 red pepper and 1 yellow pepper and cut into chunks. Peel and quarter 1 red onion and separate the petals. Thread the skewers with cubes of swordfish, pieces of pepper and onion. Cook under a preheated grill for 4-5 minutes, turning frequently.
Converted by MC_Buster.
NOTES : Swordfish is a meaty fish that keeps its shape well when cooked.
Here it is marinated in yogurt and harissa, a traditional Middle Eastern mixture of spices, that gives it a wonderful flavour.
Converted by MM_Buster v2.0l.