Local Swordfish Lettuce Wrap Recipe

Marinate swordfish

Pat the swordfish dry and cut into 8 pieces roughly 2 oz each (or into 4 larger pieces for two per serving). Combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic, smoked paprika, 1/2 tsp salt and 1/4 tsp pepper in a bowl. Toss the fish in the marinade to coat, cover, and refrigerate for 20–30 minutes.

Cook swordfish

Heat a heavy skillet or grill over medium-high heat and add a small amount of oil. When hot, sear the swordfish pieces 2–3 minutes per side (depending on thickness) until lightly charred and just opaque in the center; internal temperature should reach about 130–135°F (54–57°C) for moist fish. Remove from heat and let rest 3–4 minutes, then flake or slice into bite-sized pieces for the wraps.

Slow roast tomatoes

Preheat oven to 275°F (135°C). In an oven-safe baking dish, combine halved tomatoes, 4 tbs olive oil, sliced garlic, fresh thyme/oregano, 1/2 tsp salt, 1/4 tsp pepper and red pepper flakes if using. Toss to coat and roast uncovered for 35–45 minutes until tomatoes are softened, slightly shriveled and concentrated but still holding shape. Remove and allow to cool slightly. Reserve both tomatoes and the flavored oil for assembly.

Make chermoula

In a food processor or blender combine cilantro, parsley (if using), mint, garlic clove, cumin, coriander, smoked paprika, 1 tbs lemon juice, 3 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper. Pulse until a chunky sauce forms — vibrant green and spoonable. Taste and adjust salt or lemon as needed. If too thick, loosen with an extra teaspoon of water or olive oil.

Prepare yogurt sauce

In a small bowl combine Greek yogurt, lemon zest, 1/2 tbs lemon juice, 1/4 tsp salt and 1 tsp olive oil. Whisk until smooth and chilled. Refrigerate until ready to assemble.

Warm the lettuce leaves briefly by rinsing and patting dry; drain completely. To assemble each wrap: place a lettuce leaf on a plate, spread about 1 tsp of yogurt sauce in the center, add 1–2 tablespoons of tomato confit (with a little of the confit oil), top with a portion of flaked swordfish (about 1–2 oz), then drizzle about 1 tsp of chermoula over the fish.

Garnish each wrap with a few cilantro leaves and torn mint, a light drizzle of the reserved confit oil or 1/4 tsp olive oil, and a squeeze of lemon wedge. Serve immediately so the lettuce stays crisp.

If serving family-style, arrange 8 prepared wraps on a platter with extra chermoula and yogurt sauce for passing.