Grilled Swordfish Steaks with Harissa And Yogurt Marinade

Ready in 1 hour

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Ingredients

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1 Red chilli; de-seeded
5 ml Caraway seeds; (1tsp)
5 ml Ground coriander; (1tsp)
250 g Natural yogurt; (9oz)
THE MARINADE AND FISH
THE HARISSA
; water for 15
; swordfish steaks
1 lg Garlic clove; peeled
2 1/2 ml Cumin seeds; ( 1/2 tsp)
Generous pinch of sea salt
2 Sun-dried chillies; soaked
8 Saffron strands
45 ml Waitrose Olive Oil; (3tbsp)
15 ml Chopped fresh coriander;
4 175 g; (6oz) fresh
; minutes

Original recipe makes 4 servings

Servings  

Preparation

Place all the ingredients for the harissa in a small food processor or blender and pulse until smooth. Mix the harissa paste, yogurt and coriander together in a shallow dish. Coat the swordfish with marinade, cover and leave in the refrigerator overnight. 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. Serve with couscous or Waitrose Red Leaf Salad. Variation: Cut the swordfish steaks into 2.5cm (1in) 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. NOTES : 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.

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