Name: Harissa-Crusted Swordfish
Yield: 4 Servings
Ingredients: 2 red chiles (such as Fresno); 2 tablespoons coriander seeds; 2 tablespoons cumin seeds; ½ preserved lemon, flesh removed; 2 garlic cloves; 1 cup olive oil; 2 tablespoons tomato paste; Kosher salt, freshly ground pepper; 4 8-ounce swordfish fillets (about 1 inch thick); 2 tablespoons vegetable oil

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Alex Lau

This homemade take on harissa is bold enough to use on pork chops or chicken thighs, too. You can also toss it with broccoli or carrots before roasting.

Recipe notes