To make this recipe truly simple just buy a ready-made jar of harissa available at most local grocery stores. 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.