Swordfish brochettes with basil and harissa from Dinner in French: My Recipes by Way of France (page 149) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    Swordfish marinates at least 20 minutes and up to 1 hour.

  • SheilaS on July 19, 2024

    As others have reported, the marinade is great. I've served this over polenta and also on a Caesar salad. I found the process of stuffing the large basil leaves into the swordfish cubes to be rather messy and not worth the effort. Next time, I'll just marinate and grill the whole swordfish steaks instead of cutting, stuffing and skewering.

  • bernalgirl on May 27, 2024

    What an outstanding marinade! I skipped the chopped basil and imagine that would be a nice fresh note although the citrus and harissa notes are not at all dull.

  • Delys77 on November 08, 2023

    Swordfish isn't easy to get around here so we went with ahi tuna. Our harissa was quite potent so I went with half they amount for 3 steaks (21 oz total) and that was good for us. It has nice flavour without being too overpowering. Broiled for about 4 minutes total and this was plenty, could have been a bit less actually. Very nice little dish. PS totally missed the basil step and likely wouldn't do it with tuna anyway.

  • MollyB on July 11, 2022

    Very tasty marinade, used on mahi mahi. Our fish stuck to the grill, so I'd recommend oiling grates well before grilling. It was quite good, even in small pieces that came off the grill. I'd consider using the marinade on pieces of fish in foil packets in the future, maybe with some bok choy or green beans.

  • ellwell on June 17, 2022

    I had to use mahi mahi and halibut. The marinade was delicious but could use some rice as a side to balance the heat. We cooked them on the grill. My husband said it was the best fish I have ever cooked for him (he’s not a seafood fan). I was less enthusiastic. I don’t know that I would make it again.

  • Lsblackburn1 on June 21, 2021

    I didn’t do the basil, but the marinade was delicious. Cooked these outside on the grill.

  • DFarnham on January 09, 2021

    Mouth-watering! So easy and delicious--my new favorite way to cook swordfish.

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