Thursday, November 12, 2015

Moroccan Grilled Swordfish with Balsamic Fig Glaze

A classic Moroccan marinade, chermoula is an exotic mix of fragrant spices and fresh herbs that's used as the foundation for many North African fish dishes, but is equally delicious slathered on lamb, chicken, pork or grilled vegetables. Chermoula is classically an aromatic mixture of fresh cilantro, garlic, and spices such as paprika, ground coriander, cumin, cinnamon, and cayenne, bound together with lemon juice and olive oil for a flamboyantly flavourful sauce that's a perfect partner with moist, meaty, succulent swordfish. With half of the marinade set aside, the remainder is massaged into the fish and then chilled for a few hours to allow the flavours to develop. Grilled until the swordfish is just cooked through and flakes easily, the fish is served with spoonfuls of the reserved marinade ladled on top and a garnish of chopped mint and drizzle of balsamic fig glaze, for a final flourish. Vibrant and full of flavour, this dish is lovely served with Curried Couscous and Grilled Zucchini with Feta, Mint and Walnuts.

Moroccan marinade of olive oil, lemon juice, garlic, ginger, paprika, ground coriander, cumin, cinnamon, and cayenne pepper with chopped cilantro

Swordfish marinating

Kalamata Balsamic and Fig Glaze

Moroccan Grilled Swordfish with Balsamic Fig Glaze
Serves 2

1 swordfish steak, 16-24 oz cut in two
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
3 garlic cloves, minced
1 tsp grated ginger
1/4 tbsp paprika
1/4 tsp ground coriander
1 tbsp ground cumin
1/2 tbsp ground cinnamon
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 tsp black pepper, ground
1/2 cup cilantro, chopped
Sprigs of mint, for garnish
1/4 cup Balsamic Fig glaze

Place the swordfish in a shallow baking pan and set aside. Whisk together the olive oil, lemon juice, minced garlic, ginger, paprika, ground coriander, cumin, cinnamon, cayenne, salt, and black pepper in a medium bowl, until completely emulsified, then stir in the chopped cilantro. Set 1/2 of the marinade aside in other bowl, and pour the remainder over the swordfish, massaging well to coat, then refrigerate for 2-3 hours or even overnight; turn the fish over halfway through the marinating time.

Preheat an outdoor barbecue or indoor grill pan to medium-high. Grill the swordfish about 5 minutes per side until it's no longer pink inside and the fish flakes easily. To serve, spoon the reserved marinade over the cooked swordfish, garnish with mint and a drizzle of Balsamic Fig glaze.