Harissa-Crusted Swordfish
Harissa-Crusted Swordfish is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Heat broiler.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.