| 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 | Garlic clove, peeled | |
| 5 | Caraway seeds, 1tsp | |
| 5 | Ground coriander, 1tsp | |
| 2 1/2 | Cumin seeds, 1/2 tsp | |
| 8 | Saffron strands | |
| 45 | Waitrose Olive Oil, 3tbsp | |
| Generous pinch of sea salt | ||
| 250 | g | Natural yogurt, 9oz |
| 15 | Chopped fresh coriander | |
| 1tbsp | ||
| 4 | 175 g, 6oz fresh | |
| swordfish steaks |
INSTRUCTIONS
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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