Preserved Lemon Swordfish

 In Cape Cod, we head straight to Hatch’s—a small, family-run fish market in Wellfleet that’s been part of the summer culture for years. We picked up thick, glistening swordfish steaks and made lunch back at the house.

We kept it simple: seasoned the raw fish with Preserved Lemon Paste, then pan-seared it until golden and just cooked through. Underneath, we layered a warm mixture of red peppers and cherry tomatoes, cooked down with Rosey Harissa and a generous sprinkle of za’atar. The sweet, smoky vegetables soaked up the fish juices, and the lemon brought it all to life.

It was the kind of lunch that feels both effortless and special—fresh from the market, straight to the table.

Ingredients

4 tablespoons (60 ml) olive oil 

3 red bell peppers- seeded and cut into long thin strips 

2 pints cherry tomatoes

1 clove of garlic, thinly sliced 

2½ teaspoons za’atar 

¼ cup of Preserved Lemon

½ cup (120 ml) dry white wine 

Kosher salt 

freshly ground black pepper 

3 (6-ounce/170 g) swordfish steaks, about ¾ inch (2 cm) thick 

2 tablespoons fresh mint

Directions

Heat 2 tbsp olive oil in a large skillet over medium. Add chopped garlic, sliced peppers, and a spoonful of Rosey Harissa. Cook for 6–8 minutes, stirring occasionally, until peppers soften.

Add cherry tomatoes and cook another 5–7 minutes, gently pressing them to help them burst. Stir in za’atar and let it all cook for 2 more minutes. Add a splash of white wine to deglaze the pan. Simmer for 10 minutes.

Meanwhile, season swordfish with salt, pepper, and layer with Preserved Lemon Paste. Heat 2 tbsp olive oil in a second skillet over medium-high. Sear swordfish for 3–4 minutes on one side, then flip and cook 2–3 minutes more until opaque and cooked through.

Add in tomato and pepper mix into the platter, top with swordfish, sprinkle with chopped mint and flaky salt, and spoon extra sauce over before serving.