Rose Harissa Grilled Swordfish brings bold, balanced heat to the table with a marinade rich in smoky chiles, garlic, and floral undertones. This easy and elegant recipe transforms a simple swordfish steak into a restaurant-worthy dish, perfect for summer grilling or a special weeknight dinner. Serve it with lemon, a pinch of Cyprus flake salt, and your favorite grain or flatbread for a meal that’s vibrant, healthy, and flavor-packed. The versatile marinade also works wonders on chicken, beef, or vegetables.
Our Rose Harissa adds layers of nuanced flavor and heat to swordfish. Serve it with rice, pilaf, or warmed pita bread. The marinade is also terrific for making grilled chicken or beef kabobs and for roasted carrots or eggplant.
Lay the swordfish in a rimmed dish (a glass pie plate works well). Set aside 1 teaspoon of Rose Harissa for garnish. Whisk the marinade ingredients together in a small bowl. Pour the half the marinade over the fish, spreading it with your fingers to coat the surface and sides; turn the fish over and repeat with the remaining marinade. Cover and let stand for at least 15 minutes but not longer than 1 hour (or the fish will be tough).
Grill over hot coals 4–6 minutes per side or cook under the broiler for the same amount of time. Fish should be barely cooked through and not dry, with an internal temperature of 145º F on an instant-read thermometer.
Garnish with the additional teaspoon of Rose Harissa, a dusting of sea salt, and a generous squeeze of lemon.
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