Food writer and editor Andy Harris’s latest book, Eat Istanbul, is full of recipes gathered while eating his way across the country with renowned photographer David Loftus. From the stunning art to stories detailing the vast array of ingredients used in this vibrant, varied and incredibly photogenic cuisine, Eat Istanbul is an instant classic for any aficionado of Mediterranean and Middle Eastern food, or simply someone who loves to take pictures of their culinary handiwork. This swordfish salad is as delicious as it is beautiful.
Ingredients
Marinade
- 1/3 cup extra-virgin olive oil
- juice of 1/2 lemon
- 2 garlic cloves, peeled and thinly sliced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
Salad
- 3 tablespoons fresh flat-leaf parsley, including stems, roughly chopped
- 1 small red onion, peeled and thinly sliced
- Seeds and juice from 1 pomegranate
- 1/3 cup shelled unsalted pistachios, halved
To serve
- 2 tablespoons extra-virgin olive oil
- juice of 1/2 lemon
Directions
For the salad
Rinse and dry the swordfish, then place in a nonreactive dish (e.g., glass, Pyrex, or ceramic). Add the marinade ingredients, season generously with sea salt and freshly ground black pepper, and cover with plastic wrap. Refrigerate for at least 30 minutes — preferably longer.
Combine all the ingredients for the pomegranate, onion, and pistachio salad in a bowl. Season generously with sea salt and freshly ground black pepper, cover with plastic wrap, and refrigerate until ready to use.
When the swordfish has finished marinating, transfer it to a large plate and pour the marinade into a large frying pan. Cook over medium heat for 2 to 3 minutes, stirring occasionally. Add the swordfish to the frying pan, in batches if necessary, and cook for 3 to 4 minutes on each side.
Remove the salad from the refrigerator, add the cooked swordfish, and mix to combine. Transfer the mixture to 4 plates and spoon any remaining marinade from the pan over the top. To serve, drizzle with the olive oil and lemon juice.
