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.
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