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.
Discover more from Taste With The Eyes
Subscribe to get the latest posts sent to your email.
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.
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