If preferred you can replace the swordfish with tuna. You can also use a barbecue to cook the fish but make sure it is very hot .
Ingredients
- 4 2-3 cm thick (About 220g each) swordfish steaks
- sea salt and black pepper
Marinade
- 1 plump garlic clove
- 4 tbsps pomegranate molasses
- 1 level tsp ground cinnamon
- 2 tbsps chopped fresh coriander
- a pinch ground black pepper
- 1 tbsp extra virgin olive oil
To serve:
- 4 tsps pomegranate molasses
- 2 tbsps extra virgin olive oil
- 4 tbsps fresh coriander leaves
- seeds of 1 small pomegranate
Servings:
Instructions
- To make the marinade crush the garlic in a mortar with a pinch of salt until smooth. Stir in the pomegranate molasses. Transfer to a large bowl and add the cinnamon, coriander and pepper. Rub all over the fish. Drizzle on the olive oil. Leave to marinate in the fridge for at least an hour or two.
- Heat a griddle or frying pan to very hot. Fry the fish for 2-3 minutes either side, basting with any excess marinade., until the outside is slightly charred but the inside is still pink and juicy.
- Drizzle the extra pomegranate molasses and olive oil over the fish and scatter the coriander leaves and pomegranate seeds on top. Serve with a simple Pilav and salad.
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