Swordfish, 2 Easy Exotic Marinades

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!

Fresh Pacific Swordfish

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.