4 swordfish or tuna steaks, about 200-225g each
salt and black pepper
MARINADE
1 garlic clove
4 tablespoons Pomegranate Molasses
1 level teaspoon ground cinnamon
2 tablespoons chopped fresh coriander
a good pinch of black pepper
1 tablespoon extra virgin olive oil
TO SERVE
4 teaspoons Pomegranate Molasses
2 tablespoons extra virgin olive oil
4 tablespoons fresh coriander leaves
seeds of 1 pomegranate (about 4 tablespoons)
Notes
This dish goes extremely well with an Argentinian Trapiche, Oak Cask Malbec (2007), Mendoza
Source
Moro: The Second Book (2004)
Ebury Press, London, pg: 184.
To make the marinade, crush the garlic in a mortar with a pinch of salt until smooth. Stir in the pomegranate molasses. Transfer to a large bowl and add the cinnamon, coriander and pepper. Rub all over the fish. Drizzle on the olive oil. Leave to marinate in the fridge for at least an hour or two.
Grill or fry the fish for about 2-3 minutes either side, basting with any excess marinade, until the outside is slightly charred but the inside is still pink and juicy. To serve, drizzle the extra pomegranate molasses and olive oil over the fish, and scatter the coriander leaves and pomegranate seeds on top. This is delicious with a simple pilav and salad.