Griddled Swordfish with Roasted Tomatoes and Cinnamon

Name: Griddled Swordfish with Roasted Tomatoes and Cinnamon
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 60 ml/4 tbsp olive oil; 15 ml/1 tbsp orange flower water; pinch of saffron threads; 5-10 ml/1-2 tsp ground cinnamon; 1 kg/2¼ lb large vine or plum tomatoes, peeled, halved and seeded; 1 kg/2¼ lb large vine or plum tomatoes, peeled, halved and seeded; small bunch of fresh coriander (cilantro), finely chopped; handful of blanched almonds; knob (pat) of butter; knob (pat) of butter; 45-60 ml/3-4 tbsp sugar; 4 × 225 g/8 oz swordfish steaks; rind of ½ preserved lemon, finely chopped; small bunch of fresh coriander (cilantro), finely chopped; salt and ground black pepper; salt and ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Modern Moroccan

By Ghillie Basan

Published 2016

About

The sun-ripened tomatoes of Morocco are naturally full of flavour and sweetness, and when roasted with sugar and spices they simply melt in the mouth. As an accompaniment to chargrilled fish or poultry, they are sensational. These delectable tomatoes can also be stored in sealed containers in the refrigerator, ideal for impromptu barbecues.

Ingredients

Africa
Morocco
Preserve
Fish course
Pescatarian
Gluten-free
Mediterranean

Ingredients

Method