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Grilled Swordfish Steaks With Harissa And Yogurt Marinade

Yield: 4 servings

Ingredients and directions for this recipe

-THE HARISSA-
1 Red chilli; de-seeded
2 Sun-dried chillies; soaked
-in boiling
; water for 15
; minutes
1 lg Garlic clove; peeled
5 ml Caraway seeds; (1tsp)
5 ml Ground coriander; (1tsp)
2 1/2 ml Cumin seeds; ( 1/2 tsp)
8 Saffron strands
45 ml Waitrose Olive Oil; (3tbsp)
Generous pinch of sea salt

-THE MARINADE AND FISH-
250 g Natural yogurt; (9oz)
15 ml Chopped fresh coriander;
-(1tbsp)
4 175 g; (6oz) fresh
; swordfish steaks

Place all the ingredients for the harissa in a small food processor or
blender and pulse until smooth.

Mix the harissa paste, yogurt and coriander together in a shallow dish.
Coat the swordfish with marinade, cover and leave in the refrigerator
overnight.

Place the swordfish steaks onto a grill rack and cook on the highest level
under a preheated grill for 2-3 minutes each side until cooked, depending
on the thickness of the steaks.

Serve with couscous or Waitrose Red Leaf Salad.

Variation:

Cut the swordfish steaks into 2.5cm (1in) cubes and marinate as above. Soak
8 wooden skewers in water for at least an hour. De-seed 1 red pepper and 1
yellow pepper and cut into chunks. Peel and quarter 1 red onion and
separate the petals. Thread the skewers with cubes of swordfish, pieces of
pepper and onion. Cook under a preheated grill for 4-5 minutes, turning
frequently.

Or try one of these recipes:
Citrus Nuts
Nockerl Of Noques (not Unlike Italian Gnocci)+

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