Prepare to embark on a mouthwatering journey through North African cuisine with this tantalizing Grilled Swordfish Steaks recipe that promises to transform an ordinary dinner into an extraordinary dining experience. Imagine tender, perfectly grilled swordfish infused with the bold, spicy kick of harissa and the cooling embrace of yogurt - a combination that will transport your senses straight to the vibrant streets of Morocco. Whether you're a seafood enthusiast or an adventurous home cook looking to impress, this recipe is about to become your new culinary obsession.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: North African
Serves: 4 servings
Ingredients
- 4 swordfish steaks
- 3 tablespoons harissa
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- Salt to taste
Instructions
- Begin by preparing the marinade for the swordfish. In a medium-sized bowl, combine 3 tablespoons of harissa, 1/2 cup of plain yogurt, and 1 tablespoon of lemon juice. Mix well until all ingredients are fully incorporated.
- Season the marinade with salt to taste. Adjust the seasoning according to your preference, keeping in mind that harissa can vary in spiciness.
- Place the 4 swordfish steaks in a shallow dish or a resealable plastic bag. Pour the harissa and yogurt marinade over the swordfish, ensuring that each steak is well coated. Cover the dish with plastic wrap or seal the bag, and refrigerate for at least 10 minutes to allow the flavors to meld.
- While the swordfish is marinating, preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are evenly distributed and glowing.
- Once the grill is hot, remove the swordfish steaks from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.
- Place the swordfish steaks on the grill. Cook for about 4-6 minutes on one side, without moving them, to achieve good grill marks.
- Carefully flip the swordfish steaks using a spatula, and grill for an additional 4-6 minutes on the other side, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Once cooked, remove the swordfish steaks from the grill and let them rest for a couple of minutes before serving. This will help retain their moisture.
- Serve the grilled swordfish steaks with a side of your choice, such as grilled vegetables or a fresh salad. Optionally, you can drizzle some extra yogurt mixed with harissa on top for added flavor.
Tips
- Choose fresh, high-quality swordfish steaks with a firm texture and bright color.
- Don't marinate the fish for too long, as the acidic ingredients can start to "cook" the fish and make it tough.
- Ensure your grill is properly preheated to achieve those beautiful grill marks and prevent sticking.
- Use a meat thermometer to check the internal temperature - 145°F is the sweet spot for perfectly cooked fish.
- Let the swordfish rest for a few minutes after grilling to help retain its moisture and juiciness.
- If you don't have a grill, this recipe works equally well on a grill pan or under the broiler.
- Experiment with different harissa brands to find your preferred level of heat and flavor complexity.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 35g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 100mg
