Skip to main content
Epicurious
Bon Appétit

Harissa-Crusted Swordfish

3.1

(2)

Image may contain Food Toast Bread and French Toast
Photo by Alex Lau

This homemade take on harissa is bold enough to use on pork chops or chicken thighs, too. You can also toss it with broccoli or carrots before roasting.

Recipe information

  • Yield

    Serves 4

Ingredients

2 red chiles (such as Fresno)
2 tablespoons coriander seeds
2 tablespoons cumin seeds
1/2 preserved lemon, flesh removed
2 garlic cloves
1 cup olive oil
2 tablespoons tomato paste
Kosher salt, freshly ground pepper
4 (8-ounce) swordfish fillets (about 1-inch thick)
2 tablespoons vegetable oil

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    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.

TagsNorth AfricanAfricanFresno ChileChileVegetableSwordfishFishSeafoodMainDinnerDairy FreeGluten FreeNut FreeBroilSearBlenderBon Appétit

See Related Recipes and Cooking Tips

Read More
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Green Curry Mussels
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Oven-Fried Shrimp
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Black Sesame Tofu “Basque” Cheesecake
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Wampanoaug Clam Fritters
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.