Key Highlights :
Summer is the perfect time to fire up the grill and cook up something special. Grilled Swordfish with Zhoug is a fast and easy recipe that packs a bright and zesty punch. Zhoug, a spicy Middle Eastern condiment, is made with fiery green chiles, fresh leafy herbs and ground spices such as cardamom, caraway, coriander, and cumin. Toasting and grinding the whole spices adds a deep, fragrant flavor to the sauce. The heat can be controlled by including or omitting the chile seeds.
Once prepared, zhoug can be used in many ways. Swirl it into yogurt for a dip, thin it with olive oil for a salad dressing, or use it as a garnish for eggs, stews, grains, and couscous. It’s also delicious spooned over roasted vegetables, meat, chicken, or fish.
To make the Grilled Swordfish with Zhoug, start by brushing the swordfish steaks with oil and season with salt and pepper. Grill over direct medium-high heat until well-marked and cooked through the center, turning once, 8 to 10 minutes. Alternatively, arrange the swordfish in a baking dish and roast in a 400-degree oven until cooked through the center, 15 to 20 minutes, depending on the thickness of the steaks.
To make the zhoug, combine the caraway, cumin, coriander, peppercorns, and cardamom seeds in a small skillet and toast over medium heat until fragrant, about 2 minutes. Transfer the spices to a spice grinder or mortar and pestle and finely grind. Combine the ground spices, chiles, garlic, cilantro, and mint in a food processor and pulse to chop. Add the oil, lemon, salt, and Aleppo pepper and process to blend. If too thick, add more oil to achieve a salsa consistency. Taste and add more salt if desired.
Serve the swordfish with lemon wedges and the zhoug for spooning and drizzling. Once made, the sauce can be refrigerated for up to five days. Enjoy this bright and zesty dish and impress your family and friends with your grilling skills!