Recipes Swordfish Tagine 4.0 (6,006) 2 Reviews From Tamara Murphy, a 1994 Best New Chef. Slideshow: More Incredible Seafood Recipes By Tamara Murphy Tamara Murphy Instagram Seattle-based chef Tamara Murphy is the co-owner of the acclaimed restaurant Terra Plata, which focuses on cooking local, organic, sustainable ingredients. She was named a 1994 Food & Wine's Best New Chef for her work at Campagne and won the 1995 James Beard Award for Best Chef: Pacific Northwest and Hawaii. Food & Wine's Editorial Guidelines Published on January 21, 2014 Print Rate It Share Share Tweet Pin Email Photo: © James Ransom Yield: 4 Ingredients 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 Directions 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. 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. Rate it Print