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Swordfish Tagine
© James Ransom

Swordfish Tagine

  • SERVINGS: 4
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From Tamara Murphy, a 1994 Best New Chef.

  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.
Serve With Couscous.