Bon Appétit, August 2016
Heat broiler. Broil chiles on a foil-lined baking sheet, turning occasionally, until blackened all over, 6 to 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.
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Serving Size: 1 Serving (72g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 206 | ||
Calories from Fat: 180 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.9g | 27 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 13.9g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 307.8mg | 11 % | |
Potassium 273.1mg | 7 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 5.8g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 206
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