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This swordfish is all about big, bold, and bright flavors. The harissa gives the fish a rich, mellow heat which is complimented perfect with bright, citrusy preserved lemon relish.


Harissa Swordfish with Preserved Lemon Relish

Serves 4



  • 4 4-6oz Swordfish Steaks
  • 6oz Harissa
  • 2 Preserved Lemons, seeds removed and minced
  • 2 Tbsp Preserved Lemon Juice
  • 1 Shallot, minced
  • 2 Tbsp Roasted Pine Nuts, roughly chopped
  • 2 Tbsp Cilantro, roughly chopped
  • 2 Tbsp Olive Oil (Or Yuzu or Lemon Oil)
  • Non-stick Spray
  • Salt to taste


  1. In a mixing bowl, combine preserved lemons, lemon juice, shallot, pine nuts, cilantro, and olive oil. Toss to combine and reserve until needed.
  2. Pat swordfish fillets dry and season with salt.
  3. Heavily coast the swordfish fillets with the harissa. Make sure the fish is completely coated.
  4. Preheat a heavy griddle pan, cast iron, or regular skillet over medium heat. Once pan is hot, spray with non-stick spray and add the fish. 
  5. Cook the swordfish for 3-4 minutes per side or until the internal temperature reaches 145 degrees.
  6. Serve the swordfish with the preserved lemon relish and optionally, a side of rice.
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