Moroccan swordfish

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

Recipe «Moroccan swordfish» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.