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  • Moroccan Swordfish on Creamy Polenta with Coriander & Lemon Oil

Moroccan Swordfish on Creamy Polenta with Coriander & Lemon Oil

Posted on Jul 28th, 2023
by Paul Hegeman
Categories:
  • Seafood Recipes
Moroccan Swordfish

This Moroccan swordfish recipe is a wonderful marriage of flavors and cultures.

Some will claim swordfish is a very boring fish, and in all honesty it is a bit simple on its own. However it is that simple flavor that I find so appealing about swordfish as it can be turned into virtually any style of recipe you want.

Some fish, salmon for instance, is a beautiful fish but due to its rich distinct prominent flavor it is not as versatile as our humble sword. Imagine either fish with a nice herbed pilaf and a classic beurre blanc, but don’t try putting both into a salty sweet Chinese stir fry.

In this recipe I have used a tender piece of sword as a platform to get across some very distinct Moroccan flavors, served it on some soft polenta, topped it with some Greek inspired cucumber mint yoghurt and dressed it all with a unique coriander and caraway oil dressing.

Enjoy!

Moroccan Swordfish on Creamy Polenta with Coriander and Lemon Oil

Paul Hegeman
4.92 from 47 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
marinating 1 day d
Total Time 1 day d 25 minutes mins
Course Main Course
Cuisine African
Servings 4 servings

Ingredients
  

Swordfish:

  • 4 swordfish steaks
  • Moroccan spice mix
  • vegetable oil
  • sea salt flakes
  • pepper grinder

Polenta:

  • 1 small onion
  • 2 cloves garlic
  • 1.5 cups polenta
  • 1.5 cups milk
  • 2.5 cups fresh cream
  • 2 tablespoons parsley
  • 3 tablespoons parmesan cheese
  • white wine
  • sea salt flakes
  • pepper grinder

Yoghurt:

  • 3/4 thick European style yoghurt
  • 1/2 Lebanese cucumber

Instructions
 

Swordfish:

  • Best if marinated at least 24 hrs in advance.
  • Mix some salt and pepper into the Moroccan spice mix.
  • Rub each one of steaks with a fair bit of the mix on both sides and then place them into a shallow dish of vegetable oil, ensuring they are completely covered with the oil, place in refrigerator for at least 24 hrs.

Swordfish:

  • Combine the yoghurt, cucumber, mint, coriander and a touch of salt and pepper and mix thoroughly.

Dressing:

  • Toast the caraway seeds in a dry pan until fragrant, remove from the pan and allow to cool slightly.
  • In a food processor blend the seeds until broken, add the coriander leaves, lemon juice, a pinch of salt and pepper and process on high whilst slowly pouring in some olive oil until a nice glossy green consistency.

Polenta:

  • Warm the milk and cream together in a medium saucepan over low heat.
  • In a medium to large saucepan sauté the onion and garlic over medium heat until soft and translucent.
  • Turn the heat up to high and evaporate a good splash of white wine in the saucepan.
  • Once most of the wine has disappeared add half the cream and milk and bring to the boil, stir in the polenta and reduce to a simmer and continue to stir.
  • As the polenta becomes hard to stir, slowly add in some more cream and milk and continue to stir.
  • Taste the polenta as you cook it and once the texture is smooth and no longer granular, stir in the parmesan cheese, parsley and season to taste.
  • Unless you prefer your polenta quite sloppy and creamy you should have a bit of milk and cream left over.

Final Preparation and Assembly:

  • Preheat oven to 180 ℃ (350 ℉).
  • Remove the fish from the marinating oil and allow them to drain briefly.
  • In a non-stick fry pan sear the swordfish steaks for a minute on each side and transfer them to the oven for a further 5 minutes.
  • Meanwhile return the polenta to low heat, stir in some more cream and milk if required.
  • Arrange the polenta evenly in the centre of the plates, place the sword fish on top of the polenta, dollop a tbsp of the yoghurt mix on the fish and then drizzle some of the dressing over it all, allowing some to pool around and the polenta.

Notes

Moroccan Swordfish on Creamy Polenta with Coriander and Lemon Oil
Tried this recipe?Let us know how it was!

Related: Swordfish in Sweet and Sour Sauce
Related: Mediterranean Food: 30 Iconic Dishes You Should Try
Related: Best 25 Moroccan Dishes w/ Recipes

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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