40g (1/4 cup) sesame seeds
1 1/2 tablespoons sumac powder
1 1/2 tablespoons dried thyme leaves
3 teaspoons dried oregano leaves
8 (about 200g each, 1.5cm thick) swordfish steaks
80ml (1/3 cup) olive oil
Salt & freshly ground black pepper
Step 1Combine 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.
Step 2Preheat barbecue grill on high. Pat swordfish dry with paper towel and sprinkle both sides with zaatar mixture, pressing firmly to coat. Drizzle with oil.
Step 3Cook swordfish on preheated barbecue grill for 3 minutes each side or until just cooked through. Season with salt and pepper and serve immediately.
- High protein
- Low carb
- Low fat
- Low sodium
- Low sugar
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.
- Author: Rodney Dunn
- Image credit: Chris Chen
- Publication: Australian Good Taste