Fresh Pacific Swordfish with Chinese Fermented Black Bean Garlic Marinade
Fresh Pacific Swordfish with North African Harissa Marinade
For a fresh twist, pair your common fish with uncommon flavors!
Try these two piquant marinades – from a jar and a tube!
Chinese Black Bean Garlic Sauce + Mayonnaise
This is a great pair!
Mix a small amount of black bean garlic sauce with mayonnaise. I am a fan of Vegenaise. It is non-dairy and cholesterol free. Reserve some sauce to serve atop the cooked fish.
Spread sauce over the swordfish. Add some fresh ground pepper. Let it sit at room temperature for about 15 minutes.
Cook in a hot dry non-stick skillet over medium heat for about 7 minutes per side, until the fish is just cooked through.
Serve with a dollop of black bean garlic mayonnaise and some fresh chives.
Harissa Marinade
Harissa is a Tunisian red-chile-pepper paste. This French brand is made with hot chiles, tomato puree, onion, salt, coriander, garlic, cumin, vegetable oil. It has a good balance of heat to the other flavors and spices.
Harissa Paste + Olive Oil
Coat the fish. Let it sit at room temperature for about 15 minutes.
Cook in a hot dry non-stick skillet over medium heat for about 7 minutes per side, until the fish is just cooked through.
A good side dish for the swordfish:
Mezzetta Artichoke Hearts & Orzo.
Mix drained marinated artichoke hearts with whole wheat orzo, toasted pine nuts, sliced scallions, chopped parsley, fresh lemon juice, olive oil, salt and pepper. Thanks to the folks at Mezzetta for the delicious samples!
Serve with extra harissa sauce on the side.
Great with salmon and halibut too.
21 comments • Filed in: Tasty in General
I absolutely love swordfish. Thanks for the new marinade ideas!
What a wonderful marinades!!!!Swordfish is one of my favorite fish to cook.
I have had vegenaise and I have had black bean sauce, but have never had them combined. How do you come up with these combinations?! This is an intriguing recipe.
I think my favorite would be the harissa, I love all that spicyness, and the artichoke orzo I will be making soon!
These preparations are wonderful Lori Lynn!
Yum, thanks for all the ideas and variations! I’ve never cooked swordfish myself but I think I’ll give it a shot.
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What a simple way of adding the gourmet! I’m going to try the Black Bean and Mayonnaise with some chicken shortly. Thanks, Lori Lynn!
Hi Shell – please let me know how you like it! And remember do not add too much fermented black bean sauce to the mayonnaise, the flavor is quite strong.
LL
I really love swordfish. Such a lovely fish that holds its own flavour and takes other so well
Both marinades sound very special and unique and the flavors of the resulting swordfish must be fantastic!
Hi–I found your blog when browsing blogs of note from blogger–wow! Beautiful work. I have added to follow and will be back! Thanks!
HI BLC – wow! blogs of note, that was a while back! glad you found me, i’ll be by to visit you too! thanks for the compliment!
LL
Thanks so much for taking the time to visit my blog. It is a pleasure to discover yours, which I find very interesting, and I look forward to exploring and visiting.
When I think that we used to buy harissa in a tube and squirt it in the couscous back in FRance; I am so thrilled it is being used in creative ways; love that marinade you came up with!
I have got to find some Harissa paste!
Wow! Both look absolutely delicious! I’ve been interested in Harissa since I saw it on Foodnetwork several months ago. Now I want it so bad!
Oh man, I have to get me some fish soon and make this.
THIS is a dish I have been wanting a recipe for… I like swordfish but have never tried it. No more excuses now!!
2 beautiful interpretations taking us to far off places. I love playing with foreign flavors. I think both of these would work with chicken or pork too.
Thanks Joan, I know you love culinary travel!
Sure, I bet chicken and pork would be good too!
LL