Swordfish with Carrot Salad and Avocado Puree
This recipe combines sweet and savoury elements, which is the hallmark of many Moroccan recipes. You might be surprised to see dates in the salad, but they marry beautifully with the other salty, fresh and punchy flavours. If you have some marinade left over, store it in the fridge for up to a week and use it on chicken or baked eggplant.
Serves: 4
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Swordfish with Carrot Salad and Avocado Puree
You might be surprised to see dates in the salad, but they marry beautifully with the other salty, fresh and punchy flavours.
Servings
Prep time
Cook time
Recipe
Ingredients
- Chermoula marinade
- ½ cup flat-leaf parsley, lightly packed
- ½ cup coriander, lightly packed
- 2 cloves garlic
- ½ preserved lemon, rind only
- Juice ½ lemon
- ¼ cup olive oil
- 1 tsp cumin seeds
- 2 tsp smoked paprika
- ½ tsp chilli flakes
- Pinch salt
- 4 swordfish steaks
- Avocado puree
- 2 large avocados, flesh scooped out
- 4 tbsp crumbled feta cheese
- 1 lime, juiced
- 2 tbsp olive oil
Method
- To make marinade, place the parsley, coriander, garlic, preserved lemon and lemon juice in food processor and blitz until finely chopped. Drizzle in olive oil with motor running until a thick paste is formed, adding extra olive oil if necessary. Stir in cumin, paprika, chilli flakes and salt. Set aside two tablespoons of marinade to use for salad.
- Brush marinade generously on both sides of swordfish steaks and set aside.
- Place avocado flesh and feta cheese in a bowl and mash vigorously with a fork or potato masher. Whisk in lime juice and olive oil until smooth and season with salt and pepper. Set aside.
- Heat griddle pan on high heat and cook swordfish for 4–5 minutes on both sides or until done to your liking.
- To serve, dollop some avocado puree on plate, top with fish and finish with salad (recipe below).
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