This homemade take on harissa is bold enough to use on pork chops or chicken thighs, too. You can also toss it with broccoli or carrots before roasting.
Ingredients
Serves 4
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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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Reviews (2)
Back to TopSuper firey and delicious. The spices made a crust as promised.
ellenrls
Balbaltimore
7/3/2017
I haven't cooked this dish yet, but I have made harissa, and I always use equal quantities of caraway, cumin, and coriander seeds. This recipe omits caraway, which I think adds important complexity to the chili paste.
Gadgetarius
Carmichael
9/22/2016
