zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Grilled Swordfish Steaks with Harissa and Yogurt Marinade

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Grilled Swordfish Steaks with Harissa and Yogurt Marinade

    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.

    • Preparation time: 20 minutes plus overnight marinating
    • Cooking time: 6 minutes
    • Total time: 24 minutes 25 minutes

    Serves: 4

    Ingredients

    • The harissa
    • 1 red chilli, de-seeded
    • 2 sun-dried chillies, soaked in boiling water for 15 minutes
    • 1 large garlic clove, peeled
    • 1tsp caraway seeds
    • 1tsp ground coriander
    • ½ tsp cumin seeds
    • 8 saffron strands
    • 3tbsp Waitrose Olive Oil
    • Generous pinch of sea salt
    • The marinade and fish
    • 250g natural yogurt
    • 1tbsp chopped fresh coriander
    • 4 x 175g fresh swordfish steaks

    Method

    1. Place all the ingredients for the harissa in a small food processor or blender and pulse until smooth.
    2. Mix the harissa paste, yogurt and coriander together in a shallow dish. Coat the swordfish with marinade, cover and leave in the refrigerator overnight.
    3. 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.
    4. Serve with couscous or Waitrose Red Leaf Salad.

    Your recipe note

    Edit your recipe note

    Variation

    Cut the swordfish steaks into 2.5cm 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.

    Comments

    Average user rating

    0 stars