Ingredients
- 4 teaspoons cumin seed, toasted and ground
- 2 teaspoons coriander seed, toasted and ground
- 2 tablespoons paprika
- 1/2 teaspoon cayenne pepper
- 4 cloves garlic, minced and Sauteed briefly
- 1 teaspoons kosher salt
- 1/3 teaspoon freshly ground black pepper
- 2 ounces fresh lemon juice
- 1 cup extra-virgin olive oil
- 2 tablespoons (about 1/4 bunch) chopped Italian flat-leaf parsley
- 2 tablespoons (about 1/4 bunch) chopped cilantro
- 1 grilled red bell pepper, julienne
- 1 preserved lemon, pulp removed, fine julienne
- 1/2 cup small cherry tomatoes, halved
- 8 oil-cured olives, pitted and halved
- 8 swordfish steaks
Directions
In a bowl combine cumin, coriander, paprika, cayenne pepper, garlic, salt, pepper and lemon juice. Whisk well. Add olive oil slowly. Add parsley and cilantro. Reserve 1/4 of charmoula. Add peppers, lemon, tomatoes and olives to remaining charmoula to make a relish. Place swordfish on sheet pan. Rub with salt, pepper and reserved charmoula. Grill swordfish on medium heat until just cooked through. Remove fish from heat and arrange on platter. Top with charmoula relish.
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