HARISSA-CRUSTED SWORDFISH
Steps:
- 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.
- 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.
- 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.
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Gideon Antwi
[email protected]This recipe was a disappointment. The harissa crust was bland and the fish was overcooked.
Pince Oman
[email protected]I would give this recipe a 5 out of 5 stars. It was easy to make and the results were amazing.
Alex Mngoma
[email protected]This recipe is a keeper! I'll definitely be making this again and again.
Nayon Sana
[email protected]The harissa crust on this swordfish was incredible! It was so flavorful and added a nice crunch to the fish.
Josh Latham
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler recipes in the future.
Albert Campos
[email protected]I'm not a big fan of harissa, but I thought this recipe was still pretty good. The fish was cooked well and the yogurt sauce was a nice touch.
tom dan
[email protected]I would definitely make this recipe again. It was easy to follow and the results were delicious.
Mohamed Abdelmotalb
[email protected]This was a great recipe! The harissa crust was flavorful and the fish was cooked perfectly.
Mohammad Saleem farooq
[email protected]I found this recipe to be a bit bland. The harissa crust didn't have much flavor and the fish was a bit dry.
David Talbot
[email protected]This recipe was a bit too spicy for me, but my husband loved it. He said the harissa crust was delicious.
Hacibul hacibulhasan
[email protected]I loved the crispy crust on the swordfish. The harissa gave it a nice kick.
Muhammad Umar Draz
[email protected]This dish was easy to make and turned out delicious. The harissa crust added a nice depth of flavor to the swordfish.
Mahad Butt
[email protected]The harissa crust on this swordfish was amazing! It was so flavorful and crispy. The fish itself was cooked perfectly and the yogurt sauce was a great addition.
Devin Bourassa
[email protected]This was my first time cooking swordfish and it turned out great! The harissa crust was delicious and the fish was cooked perfectly. I will definitely be making this again.
emmitt czepek
[email protected]I love the combination of flavors in this dish. The harissa gives the fish a nice kick, while the yogurt sauce cools it down. I also appreciate that the recipe is easy to follow.
Ramesh Shrestha
[email protected]This harissa-crusted swordfish was a hit with my family! The fish was cooked perfectly and the crust was flavorful and crispy. I will definitely be making this again.