Swordfish Tagine

From Tamara Murphy, a 1994 Best New Chef.

  • Servings: 4


  • 1/2 cup flat-leaf parsley leaves
  • 1/4 cup cilantro leaves
  • 2 garlic cloves, smashed
  • 2 tablespoons fresh lemon juice
  • 1/2 jalape├▒o, seeded
  • 1 tablespoon piment├│n or other paprika
  • 8 saffron threads
  • Salt and freshly ground pepper
  • 2/3 cup extra-virgin olive oil
  • One 2-pound swordfish steak, 1 inch thick
  • 1 cup pitted green olives, quartered
  • Lemon slices, for garnish

How to make this recipe

  1. Preheat the oven to 350&#176;. In a food processor, combine the parsley, cilantro, garlic, lemon juice, jalape&#241;o, <em>piment&#243;n</em>, 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.

Serve With


Contributed By Photo © James Ransom Published July 2001

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505246 recipes/swordfish-tagine 2014-01-21T22:33:55+00:00 Tamara Murphy fast-column|roasting|african|moroccan|4|fast|gluten-free|staff-favorite|weeknight-dinner july-2001, recipes,swordfish-tagine 505246

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