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Moroccan swordfish

Name: Moroccan swordfish
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Ingredients: 1 teaspoon 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 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1 small red chilli, seeded, thinly sliced; 2 large garlic cloves, crushed; 150ml extra virgin olive oil, plus extra to brush; 20ml (1 tablespoon) lemon juice; 4 (about 150g each) swordfish fillets; 1 tablespoon chopped fresh mint; 1 tablespoon chopped fresh coriander

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40m

10m

Grilled fish with Moroccan spiced capsicum

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Ingredients (13)

1 teaspoon 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 teaspoon ground coriander
1/2 teaspoon ground cumin
1 small red chilli, seeded, thinly sliced
2 large garlic cloves, crushed
150ml extra virgin olive oil, plus extra to brush
20ml (1 tablespoon) lemon juice
4 (about 150g each) swordfish fillets
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh coriander

Method

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.