• 4 swordfish steaks, about 175 g (6 oz) each
  • oil, for brushing
  • couscous, to serve
  • 25 g (1 oz) fresh coriander
  • 25 g (1 oz) flat-leaf parsley
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon dried chilli flakes
  • 4 tablespoons lemon juice
  • 2 garlic cloves, peeled
  • 4 tablespoons sunflower oil
  • salt and pepper

Make the chermoula by roughly tearing up the herbs and placing in a food processor with all the other ingredients. Season to taste and blend to a rough paste. Smear the chermoula over both sides of the swordfish steaks.

Brush a large griddle pan or heavy frying pan with oil and heat over a high heat. Add the swordfish and cook for 1½–2 minutes on each side, until just cooked through. Serve immediately with herbed couscous.

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