| 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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