Zaatar-crusted swordfish

By á-30

Ingredients

• 10 minutes
• Cooking Time
• 6 minutes
• Ingredients (serves 8)
• 40 * 40g (1/4 cup) sesame seeds
• 1 1/2 * 1 1/2 tbs sumac powder
• 1 1/2 * 1 1/2 tbs dried thyme leaves
• 3 * 3 tsp dried oregano leaves
• 8 * 8 (about 200g each, 1.5cm thick) swordfish steaks
• 80 * 80ml (1/3 cup) olive oil
• * Salt & freshly ground black pepper

Preparation

Step 1

Method

1.

Combine sesame seeds and sumac in a bowl. Place the thyme and oregano in a mortar and pestle and gently pound until crushed. Add to the sesame-seed mixture and stir to combine.
2.

Preheat barbecue grill on high. Pat swordfish dry with paper towel and sprinkle both sides with zaatar mixture, pressing firmly to coat. Drizzle with oil.
3.

Cook swordfish on preheated barbecue grill for 3 minutes each side or until just cooked through. Season with salt and pepper and serve immediately.

Notes

*

You can carry out step 1 up to 2 days ahead. Continue from step 2 just before serving. Zaatar is a Middle Eastern spice mix made with sumac - a berry that is dried and ground to add a fruity flavour to meat and fish. Sumac is available from most specialty spice stores.