Fresh mild herbs, blended with traditional spices, bring out the best in this succulent and aromatic fish dish.
- To make the chermoula paste, place cumin and coriander seeds in a frying pan over high heat and cook, stirring, for 1 minute or until seeds begin to pop. Transfer to the bowl of a food processor. Add the paprika, turmeric, cinnamon, parsley, coriander, onion, chilli, garlic and lemon juice and process until smooth.
- Place the swordfish in a glass dish. Add half the chermoula paste and turn to coat. Cover and place in the fridge for 15 minutes to develop the flavours.
- Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring, for 2 minutes or until soft. Add the remaining chermoula paste and cook, stirring, for 1 minute or until aromatic. Add the rice and stir to coat in spice mixture. Add the water and bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until liquid is almost absorbed. Add the beans and remove from heat. Set aside, covered, for 10 minutes to stand. Season with salt and pepper. Add the pistachios and coriander and stir until just combined.
- Heat a barbecue or chargrill pan on high. Add the swordfish and cook for 2 minutes each side or until just cooked.
- Divide the swordfish and pilaf among serving plates. Serve with lemon wedges.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set