Wulf's Kitchen: Mediterranean Swordfish Tagine
When you think of one-pot cooking, seafood isn’t often what comes to mind, but this tagine of bright, Mediterranean flavors comes together in a flash and looks impressive on the table for a dinner party. You can drink a cocktail stress-free while it’s in the oven. Plus, your dish duty will be minimal. Serve with couscous, rice, or a loaf of crusty bread to soak up the broth it makes.
Most often seen as a grilling fish, swordfish works wonderfully in this recipe. Because it is so meaty, swordfish can withstand the extended braising time in the oven. The swordfish steaks will end up beautifully tender but still maintain their distinct texture.
Adapted from a recipe by PJ Stoops, author of Texas Seafood
- 1 pound swordfish steaks, cut into 4 portions
- ½ tablespoon paprika
- 1 teaspoon Wulf’s Sumac & Cumin spice blend
- ¼ teaspoon each: turmeric, cayenne, coriander, and saffron
- 1 large carrot, peeled and sliced into thin rounds
- 1 medium sweet onion, sliced into thin rounds
- 1 red bell pepper, sliced into thin rounds
- 5 cloves garlic, peeled and crushed
- ⅓ cup pitted black olives
- 2 medium tomatoes, sliced into rounds
- 1 medium Yukon potato, peeled and sliced thin
- 1 large lemon, cut into quarters, plus several thin rounds if desired
- 2-4 sprigs fresh thyme and/or rosemary
- 2-4 sprigs fresh parsley, plus additional chopped leaves for garnish
- Several tablespoons olive oil
- Salt and pepper, to taste
Preheat the oven to 325° F. (If using a clay tagine, do not preheat. Instead put the dish in cold and let the oven and dish warm up together to avoid temperature shock.)
In a small bowl, mix together paprika, sumac & cumin spice blend, turmeric, cayenne, coriander, and saffron.
Drizzle some olive oil on the fish, then rub with the spice mix and a little salt.
Pour a tablespoon or two of olive oil in the baking dish, then arrange the onion, bell pepper, and carrot slices evenly on the bottom of the dish. Add the garlic, then arrange the fish in the middle of the dish, slightly overlapping. Around the fillets, arrange the potato slices, then the tomato slices. Top with the olives and herb sprigs. Drizzle some more olive oil over everything, then squeeze the lemon over the fish and vegetables. Season with a little salt, and a bit of pepper. You can add a few slices of lemon but use sparingly. Too much will add a bitter note to the dish.
Place the lid on the dish, then bake in the oven for 45 minutes, or until the potatoes are soft.
Garnish with chopped fresh parsley, if you have some, and serve immediately with couscous, rice, or bread for a complete meal.