Swordfish Tagine with Chermoula Sauce - KFVE, K5-Hawaii News, Weather and Sports

Swordfish Tagine with Chermoula Sauce

For Tagine:


2 lbs.                        Swordfish, cut into large (3/4") dice

2 each                      Ripe tomatoes, sliced

1 each                      Lemon, sliced

1 each                      Red bell pepper, sliced

1 each                      Green bell pepper, sliced

¼ cup                       Kalamata olives, seeded

1 cup                        Fish stock or water

2 Tbsp.                      Chermoula sauce


  • Pre-heat oven to 400°F (200°C).
  • Wash fish under running water, then dry well with a paper towel. Place into tagine dish, Dutch oven or large, deep, oven-proof pan.
  • Add chermoula sauce to the fish, then the tomatoes, lemon, bell peppers, olives and fish stock.
  • Mix all ingredients well. Cover and bake for 20-25 minutes or until the fish is cooked. Serve hot.


For Chermoula sauce:


1 Tbsp.            American (curly) parsley, leaves only

1 Tbsp.            Sweet paprika

1 Tbsp.            Ground cumin

1 Tbsp.            Ground coriander

½ tsp.             Ground ginger

3 each             Garlic cloves

2 Tbsp.            Lemon juice, fresh squeezed

¼ cup             Extra virgin olive oil

½ tsp.            Salt

½ tsp.            Red pepper flakes (optional) 


  • Combine all ingredients in a food processor, except the olive oil, and mix. Add olive oil gradually while mixing until well blended. Set aside.

Serves 4

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