To make this recipe truly simple just buy a ready-made jar of harissa (like the Harissa Spice Blend that we sell). Start with paragraph three below. Just coat, chill, and cook!

 

 

2 red chiles (such as Fresno)

2 tablespoons coriander seeds

2 tablespoons cumin seeds

½ 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

 

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 ¼ 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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Printable version

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Original recipe