Swordfish Tagine

• 1/2 cup flat-leaf parsley leaves
• 1/4 cup cilantro leaves
• 2 garlic cloves, smashed
• 2 tablespoons fresh lemon juice
• 1/2 jalapeno, seeded
• 1 tablespoon pimenton or other paprika
• 8 saffron threads
• Salt and freshly ground pepper
• 2/3 cup extra-virgin olive oil
• One 2-pound swordfish steak, 1 inch thick
• 1 cup pitted green olives, quartered
• Lemon slices, for garnish

1. Preheat the oven to 350.
2. In a food processor, combine the parsley, cilantro, garlic, lemon juice, jalapeno, pimenton, saffron, 1 teaspoon of salt and 1/4 teaspoon of pepper; process until chopped.
3. With the machine on, slowly add the olive oil and process until emulsified.
4. Season the swordfish with salt and pepper.
5. In a glass baking dish, pour the marinade over the fish; turn to coat.
6. Bake the fish for 18 to 20 minutes, or until just cooked through.
7. Transfer to a platter, spoon the marinade on top and garnish with the olives and lemon slices.

flatleaf parsley, cilantro, garlic, lemon juice, paprika, threads, salt, extravirgin olive oil, swordfish steak, green olives, lemon slices

Taken from www.foodandwine.com/recipes/swordfish-tagine (may not work)