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    Grilled Swordfish Steaks with Harissa and Yogurt Marinade

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    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


    • 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


    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.

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    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.


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