Ingredients
- 4 x 200-225g swordfish, tuna, hake or halibut steaks, about 2cm 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
- 1. 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.
- 2. If using a charcoal barbecue, light about 30 minutes before you want to cook. If using a gas barbecue, preheat it 10 minutes beforehand.
- 3. 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.
- 4. 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 with sautéed potatoes and a green salad.
Nutritional info
Per serving: 477kcals, 28.1g fat (4.6g saturated), 39.3g protein, 18.7g carbs, 1.4g sugar, 0.7g salt
Chef's tip
Cooking temperature: Direct medium heat.
The marinade for these swordfish steaks would also work well with other ‘meaty’ fish such as salmon, monkfish, prawns or even sardines. For more delicate fish, such as sea bass, plaice or haddock, barbecue in a sealed foil parcel.