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Swordfish Steaks with Chermoula

Swordfish Steaks with Chermoula is a modern South African fusion recipe for a braai (barbecue) dish of swordfish steaks served with sautéed potatoes and North African chermoula sauce. The full recipe is presented here and I hope you enjoy this classic South African version of: Swordfish Steaks with Chermoula.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Additional Time:

(+40 minutes marinating)

Serves:

4

Rating:

Tags : Sauce RecipesHerb RecipesFusion RecipesSouth-africa Recipes

Chermoula or charmoula is a marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking. It is traditionally used to flavor fish or seafood and is excellent drizzled over barbecued fish. Occasionally we see swordfish steaks in the local fish monger, and they're one of the fish I often buy as they work so well on a braai (barbecue). Here they're cooked simply to make the best of them and served with a chermoula sauce.

Ingredients:

4 x 200-225g (1/2 lb) swordfish, tuna, hake or halibut steaks, about 2cm (4/5 in) thick
Oil, for brushing
Sautéed potatoes, to serve

For the chermoula:
3 garlic cloves, finely chopped
1½ tsp ground cumin
1 tsp paprika
½ medium-hot red chilli, deseeded and chopped
½ tsp saffron strands
Juice of 1 small lemon
4 tbsp extra-virgin olive oil
2 tbsp chopped fresh coriander
2 tbsp chopped fresh mint

Method:

Mix together all the chermoula ingredients except the herbs in a small bowl. Spoon some of this over the swordfish, and brush over well. Cover and chill for 30 minutes.

If using a charcoal barbecue, light about 30 minutes before you want to cook. If using a gas barbecue, preheat it 10 minutes beforehand.

Season the fish and brush the cooking grate with oil. Add the fish and barbecue directly over a medium heat for 4 minutes each side or until the swordfish is cooked through.

Meanwhile, stir the coriander, mint and some salt into the remaining chermoula. Lift the swordfish onto warmed plates and spoon over the rest of the chermoula.

Serve accompanied by sautéed potatoes and a green salad.