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Baked Swordfish Steak with Dukkah

Baked Swordfish Steak with Dukkah

Swordfish is native to the waters off the coast of Morocco. Morocco’s extensive coastline, about 2000 miles of it, provides an abundance of fish and a variety of fish types. Moroccans consume a lot of fresh fish, and have an extensive range of recipes for different types of fish-based dishes including tagines, appetizers and fish stews. 

The rest of the Middle Eastern countries also consume fish owing to many countries’ proximity to bodies of water. Fish in Egypt comes from both the Red and Mediterranean Seas; Kuwait, Iraq and Saudi Arabia fish from the waters of the Arabian Gulf; Lebanon from the Mediterranean, and Oman and Yemen from the Indian Ocean.  Whether fried or grilled, there are thousands of recipes for fish in the Middle East, and spices feature heavily in almost all recipes. 

Although swordfish is native to Morocco and Algeria only, the colder waters coming in from, and the proximity to the Atlantic Ocean, are what allow for bigger, meatier fish to inhabit those waters. Most of the fish found off the coast of the Mediterranean Sea is thin, white and flaky, making for great grilled and fried fish.  

We thought of combining swordfish steak with Dukkan Egyptian Dukkah spice blend to create a light and easy-to-prepare dinner for those nights when you want something hearty but light. So long as you start with a nice cut of swordfish, you can’t go wrong with this dish. To keep it healthy, you can serve with a fresh green side salad, or a side of potato wedges such as our recipe for Dukkah Seasoned Fried Potatoes.

Baked Swordfish Steak with Dukkah


Lunch, Dinner




45 Minutes




2 swordfish steaks

Juice of three big lemons 

4 tablespoons of Dukkan Egyptian Dukkah

1 tablespoon capers

Pinch of salt 

¼ stick of butter OR

Olive oil


Step 1:

Combine your lemon juice, pinch of salt, capers and 4 tablespoons of Dukkan Egyptian Dukkah seasoning. Place your steaks in a bowl and cover with the marinade. Make sure that the swordfish steaks are evenly coated with the marinade. They won’t be submerged in the marinade wholly but that’s ok. Leave for about 20 minutes. 


Step 2: 

In a frying pan and on a low heat, melt enough butter or drizzle enough oil  so as to ensure that the swordfish steaks can be seared on both sides evenly. Once you sear the steaks, lower the heat to low and allow to cook, making sure to spoon the juices accumulating in the pan onto the swordfish until it looks to have cooked. Be careful not to overcook it as it can become tough and chewy. 


Step 3:

Plate each steak onto a plate and add an extra dash of Dukkan Egyptian Dukkah blend. Whether eating it with potatoes, a green salad or both, drizzle some extra olive oil and a squeeze of lemon juice on top before you start.

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