| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood | Waitrose2 | 4 | servings | |
INGREDIENTS
| 1 | Red chilli; de-seeded | |
| 2 | Sun-dried chillies; soaked in boiling | |
| ; water for 15 | ||
| ; minutes | ||
| 1 | lg | Garlic clove; peeled |
| 5 | ml | Caraway seeds; (1tsp) |
| 5 | ml | Ground coriander; (1tsp) |
| 2 1/2 | ml | Cumin seeds; ( 1/2 tsp) |
| 8 | Saffron strands | |
| 45 | ml | Waitrose Olive Oil; (3tbsp) |
| Generous pinch of sea salt | ||
| 250 | g | Natural yogurt; (9oz) |
| 15 | ml | Chopped fresh coriander; (1tbsp) |
| 4 | 175 g; (6oz) fresh | |
| ; swordfish steaks |
INSTRUCTIONS
THE HARISSA THE MARINADE AND FISH 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. Converted by MC_Buster. 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. Converted by MM_Buster v2.0l.
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