Moroccan grilled swordfish with watercress and pecorino

Name: Moroccan grilled swordfish with watercress and pecorino
Yield: Serves 4
Cuisine: Morocco
Ingredients: lime wedges; few handfuls of baby watercress sprigs; pecorino cheese shavings; 1 tsp turmeric; 1 tbsp harissa; 1 tbsp chopped coriander leaves; 2 garlic cloves, peeled and finely chopped; 4 skinned swordfish steaks (about 125g each); 1½ tbsp cumin seeds; 1½ tbsp coriander seeds; sea salt and black pepper; 100 ml olive oil; olive oil, to drizzle

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

SWORDFISH IS OFTEN OVERLOOKED, BUT IT IS A GOOD, MEATY FISH THAT READILY TAKES ON OTHER FLAVOURS. HERE, I’M USING A MIX OF SPICES. THE ADDITION OF PECORINO. ALTHOUGH UNUSUAL, LENDS A TOUCH OF CREAMINESS AND MELLOWS THE SPICY MARINADE.

Ingredients

4 skinned swordfish steaks (about 125g each)
sea salt and black pepper

Africa
Morocco
Fish course
Pescatarian
Spicy
Mediterranean
Gluten-free

Method

Rinse the swordfish streaks, pat dry with kitchen paper and season both sides with salt. Place in a dish, cover and chill.
Meanwhile, make the marinade. Toast the cumin and coriander seeds in a dry pan over a medium heat for about 1 minute until fragrant. Tip into a large bowl and let cool, then add the turmeric, harissa, olive oil, chopped coriander and garlic