| Swordfish with Moroccan Spices and Preserved Lemon |
| Serves 4 |
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| Ingredients | Directions |
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1 tsp ground coriander 1 tsp cumin 1 tsp cinnamon 1 tsp cardamom 1 tsp paprika 1/2 tsp salt 1/4 tsp black pepper 1 Lb swordfish steaks (1 - 1.5" thick) |
Mix together all the spices, salt, and pepper. Cut the skin off swordfish steaks. Cut the steaks into 1.5" cubes. Coat the cubes with spices on all sides. |
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4 cloves mashed garlic juice of 1 lemon 2/3 cups olive oil 1/4 tsp salt |
Mix garlic, lemon juice, olive oil, and salt in a non-reactive bowl (glass or stainless steel work well). Add the swordfish, and mix it well to coat the pieces with the olive oil mixture. Cover, and marinate in the fridge for 30 minutes. |
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12" heavy sautée pan |
Set the pan over medium-high heat. When the pan is hot, use tongs to take the swordfish cubes out of the marinade one at a time, shake the marinade off the cubes, and place them in the pan in one layer without crouding. Sear for 4 minutes, turning the cubes every minute, so that they brown nicely on all sides. Remove swordfish to a bowl and set aside. If the spices and oil in the pan got burnt, wash the pan. Reserve the marinade. The dish can be prepared to this point couple of hours ahead of time. Cool the fish, then cover and store in the fridge until you are ready to make the sauce and serve. |
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1 yellow onion, diced salt to taste 1/4 tsp sugar |
Set a clean pan over medium heat. When the pan is hot, add 1 Tbsp of fish marinade, and diced onion. Season with salt and sugar. Sautée the onion stirring occasionally until soft, and golden, 7-9 minutes. |
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1" fresh ginger root 1/4 Preserved lemon (or zest of 1 fresh lemon) 1 1/2 cups fish stock, clam juice, or chicken stock |
Peel ginger and cut it across the grain into very thin circles
(1/16" thick), then stack the circles, and cut them into very thin sticks
(1/16" thick). Rinse the lemon under warm water. Slice it crosswise into 1/16" thick slices. When the onions are golden, add ginger to the pan and sautée until fragrant, 2-3 minutes. Add lemons, and fish stock to the pan. Bring to a boil. Add the fish and its juices back to the pan, turn down the heat to medium-low, and cook the fish 5 more minutes, turning half way through cooking time. The fish is done when it is almost opaque in the center of the cube. Break one cube apart to test. |
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1/4 cup chopped cilantro |
Take the fish off heat, and stir in cilantro. Serve over couscous. |