Eli Sussman tops meaty grilled swordfish steaks with a smoky version of charmoula, the delectable Moroccan herb sauce.
Slideshow: Grilled Fish Recipes
Four 8-ounce swordfish steaks (1/2 inch thick)
1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
2 tablespoons unsalted butter
1 1/2 cups coarsely chopped cilantro leaves and stems
3/4 cup coarsely chopped parsley leaves and stems
2 garlic cloves, minced
2 tablespoons fresh lemon juice
2 small Fresno or red jalapeño chiles, minced
Pinch of saffron threads
1/4 teaspoon crushed red pepper
3/4 teaspoon pimentón de la Vera (smoked paprika)
1/4 teaspoon cayenne
How to Make It
Heat a grill pan. Brush the fish with 2 tablespoons of the olive oil and season with salt and black pepper. In 2 batches, cook the fish over moderate heat until browned on one side, 3 minutes. Turn the steaks and top each with 1/2 tablespoon of butter. Grill until the fish is just cooked through, 2 minutes longer. Transfer to serving plates.
Meanwhile, in a bowl, mix the remaining 1/2 cup of olive oil with the remaining ingredients and season with salt and black pepper.
Spoon the vinaigrette over the swordfish and serve.
Aromatic white blend.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.