Swordfish Tagine


From Tamara Murphy, a 1994 Best New Chef. Slideshow:  More Incredible Seafood Recipes 

Swordfish Tagine
Photo: © James Ransom


  • 1/2 cup flat-leaf parsley leaves

  • 1/4 cup cilantro leaves

  • 2 garlic cloves, smashed

  • 2 tablespoons fresh lemon juice

  • 1/2 jalapeño, seeded

  • 1 tablespoon pimentón 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


  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.

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