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Middle Eastern spiced swordfish with an olive, walnut & pomegranate salad


  • Combine the anchovies, dill, curly parsley, rosemary, lemon pepper, garlic and wine with the olive oil, ground spices and tomato paste in a food processor.
  • Then toss the fish in the marinade and refrigerate for a minimum of 3-4 hours (overnight is even better).
  • When ready, preheat oven to 180°C fan forced (200°C normal).
  • Place the fish on skewers and cook in a heavy-bottomed pan, before cooking in the oven for about 6-8 mins.
  • Gently toss the walnuts, olives, pistachios, pomegranate seeds, shallot, chilli, Italian parsley and walnut oil with the juice of ¼ lemon, seasonings and a splash of pomegranate molasses. Set aside.
  • Sprinkle some more pomegranate molasses on each plate in a pattern. Then mound the salad on the side, place the fish skewers in the centre and serve with a lemon wedge.
  • Amir Dov Jaslowitz – Mecca Bah, Docklands


  • 50 gm anchovies, chopped
  • 2 tbsp chopped fresh dill
  • 2 tbsp chopped fresh curly parsley
  • 2 tbsp chopped fresh rosemary
  • 1 tbsp mixture of fine lemon zest & ground pepper
  • 25 gm crushed garlic
  • 125 ml dry white wine
  • 500 ml extra virgin olive oil
  • ½ tspn ground cumin
  • ½ tspn ground coriander
  • ½ tspn cayenne
  • ¼ cup tomato paste
  • 700 gm cubed swordfish (or any other steaky fish)
  • ¼ cup walnuts, toasted
  • 1/3 cup pitted green olives
  • 2 tbsp unsalted pistachio nuts, toasted
  • ¼ cup pomegranate seeds
  • 1 shallot, finely diced
  • ½ small red chilli, finely diced
  • 1 heaped tbsp chopped Italian (flat leaf) parsley
  • ½ tbsp walnut oil
  • 1-2 lemons
  • sea salt & freshly ground pepper
  • pomegranate molasses

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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