serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Tasty Express
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 4 swordfish steaks, 2.5 cm thick
- 2 tbsp extra virgin olive oil
- 350 g cherry tomatoes
- 85 ml chermoula marinade base (see Note)
- Salt and black pepper
- 5-6 pickled walnuts (see Note)
Instructions
- Heat a large frying pan over medium heat. Drizzle the swordfish steaks with the olive oil, then pan-fry for 2 minutes each side.
- Add the cherry tomatoes and chermoula marinade base to the pan. Cook, stirring occasionally for 4 minutes, or until the tomatoes soften. Season generously to taste with salt and pepper.
- While the tomatoes are cooking, slice the pickled walnuts.
- To serve, transfer the swordfish fillets to a serving plate, then spoon over the chermoula sauce and cherry tomatoes. Garnish with the pickled walnuts and serve.
Note
- This chermoula base is a thick, liquid marinade base which is used at Nour Restaurant, made with cumin, garlic, onion, additional spices and herbs. You can buy or make your own chermoula base in place of this.
- Pickled walnuts are available at Essential Ingredient or a good delicatessen.
Photography by Jiwon Kim.
Want more from The Cook Up? Stream all the seasons here and for free at
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Tasty Express
