Rose Harissa Marinated Swordfish

Serves 2–4, depending on portions and menu. 

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. 

1 pound swordfish steak(s) 

For the marinade: 
2 tablespoons plus 1 teaspoon Rose Harissa 
3 tablespoons olive oil
1 teaspoon soy sauce 
2 tablespoons red wine vinegar 
1 clove garlic, minced 
1 teaspoon sea salt 

For serving: 
Cyprus flake sea salt 
Lemon 

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.