Cumin-Harissa Swordfish Steaks with Charred Lemon and Herb Oil

Meaty swordfish steaks are the perfect canvas for a bold North African-inspired spice rub of toasted cumin and smoky harissa paste. A hot, quick sear locks in the spice crust and keeps the fish juicy and tender inside, while wedges of lemon char alongside for a smoky-sweet citrus finish that gets squeezed over the top at the table. A vibrant parsley-mint herb oil, whisked together with good extra virgin olive oil, lemon zest, and garlic, cuts through the richness of the fish and ties the whole plate together. Served with simply roasted vegetables like zucchini, red peppers, and red onion tossed in olive oil, this dinner hits every Mediterranean Diet mark: fatty fish twice a week, generous olive oil, abundant vegetables, and bold herbs and spices instead of salt and processed flavorings. It comes together in under 40 minutes, making it an easy weeknight meal that still feels like a special occasion dinner worthy of guests.

Ingredients

• 4 steaksswordfish steaks, about 6 oz each, 1-inch thick
• 3 tablespoonsharissa paste
• 2 teaspoonsground cumin
• 6 tablespoonsextra virgin olive oil, divided
• 1 teaspoonkosher salt, divided
• 0.5 teaspoonblack pepper
• 2 wholeLemons, one halved for charring, one zested and juiced for herb oil
• 1 cupfresh flat-leaf parsley, packed leaves
• 0.25 cupfresh mint leaves, packed
• 1 clovegarlic, small, minced
• 2 mediumzucchini, sliced into half-moons
• 1 largered bell pepper, sliced into strips
• 1 mediumred onion, cut into wedges

Method

1. Preheat the oven to 425°F (220°C). Toss the zucchini, red bell pepper, and red onion on the sheet pan with 2 tablespoons of olive oil, half the salt, and the black pepper. Spread into a single layer.
2. Roast the vegetables until tender and lightly charred at the edges, stirring once halfway through, about 20 minutes. 20:00
3. While the vegetables roast, make the herb oil: finely chop the parsley and mint, then whisk them in the small bowl with 3 tablespoons of olive oil, the minced garlic, lemon zest, and a pinch of salt. Set aside.
4. In the mixing bowl, stir together the harissa paste, cumin, remaining 1 tablespoon olive oil, and remaining salt to form a paste. Pat the swordfish steaks dry and rub the mixture evenly over both sides of each steak.
5. Heat the cast iron skillet over medium-high heat until very hot. Add the swordfish steaks and sear without moving them until a deep crust forms, about 3 to 4 minutes per side, flipping once with tongs. 7:00
6. Push the steaks to one side of the skillet and place the halved lemon cut-side down in the empty space. Char for 2 to 3 minutes until deeply browned, then remove everything from the heat. 2:30
7. Plate the swordfish steaks alongside the roasted vegetables. Drizzle generously with the herb oil and serve with the charred lemon halves for squeezing over the top.