Moroccan swordfish

Cooking Fish Moroccan swordfish

Detailed step-by-step description of how to cook the dish "Moroccan swordfish". Try it by all means

Lables: Low carb Low sodium Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Place saffron threads in a bowl with two tablespoons of warm water and set aside for five minutes.
  2. Place tomato, capsicum, coriander, cumin, chilli, garlic, oil, lemon juice and saffron and its soaking liquid in a pan. Heat gently through.
  3. Preheat a chargrill or non-stick frying pan to high. Season the fish, brush with oil and fry for 1-2 minutes (the centre should remain rare).
  4. Place on serving plates, add the herbs to the sauce and divide the sauce between the plates.

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1 tsp saffron threads
2 tomatoes, peeled, seeded, thinly sliced
1 red capsicum, roasted, peeled, seeded, thinly sliced
1 yellow capsicum, roasted, peeled, seeded, thinly sliced
1 tsp ground coriander
1/2 tsp ground cumin
1 small red chilli, seeded, thinly sliced
2 large garlic cloves, crushed
150ml extra virgin olive oil, plus extra to brush
20ml lemon juice
4 swordfish fillets
1 tbsp chopped fresh mint
1 tbsp chopped fresh coriander

Adv

Autors
Preparation time
40
Cooking time
10
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Fish
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