Swordfish en Cocotte with Carrots and Chermoula
Why This Recipe Works
For our swordfish en cocotte recipe we selected two similar-sized swordfish steaks to ensure even cooking. Because swordfish is relatively meaty, we knew it could stand up to chermoula, a traditional Moroccan sauce or paste that is usually used as a marinade for fish; it typically consists of cilantro, lemon, garlic, and olive oil. Carrots can be a nice complement to chermoula, so we decided to incorporate them into our dish. We first grated the carrots for quicker cooking, then added the chermoula, finally nestling the swordfish on top.