Swordfish Tagine

• FAST
• STAFF-FAVORITE

Ingredients

1. 1/2 cup flat-leaf parsley leaves
2. 1/4 cup cilantro leaves
3. 2 garlic cloves, smashed
4. 2 tablespoons fresh lemon juice
5. 1/2 jalapeño, seeded
6. 1 tablespoon pimentón or other paprika
7. 8 saffron threads
8. Salt and freshly ground pepper
9. 2/3 cup extra-virgin olive oil
10. One 2-pound swordfish steak, 1 inch thick
11. 1 cup pitted green olives, quartered
12. Lemon slices, for garnish

1. Preheat the oven to 350°. In a food processor, combine the parsley, cilantro, garlic, lemon juice, jalapeño, pimentón, saffron, 1 teaspoon of salt and 1/4 teaspoon of pepper; process until chopped. With the machine on, slowly add the olive oil and process until emulsified.
2. Season the swordfish with salt and pepper. In a glass baking dish, pour the marinade over the fish; turn to coat. Bake the fish for 18 to 20 minutes, or until just cooked through. Transfer to a platter, spoon the marinade on top and garnish with the olives and lemon slices.