TABLE TALES. Richard Alther

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FOR THE SAUCE/MARINADE (TO SERVE 6-8)

      1 bunch flat-leaf parsley

      1 bunch cilantro

      4 tablespoons lemon juice

      ¼ teaspoon saffron threads (expensive, but worth it), soaked in 2 teaspoons warm water for 2 minutes

      3-4 cloves garlic

      3 teaspoons paprika

      4 teaspoons ground cumin

      1 teaspoon ground cinnamon

      1 teaspoon ground ginger

      2 teaspoons salt

      1 teaspoon ground black pepper

      1½ cups olive oil

       TIME SAVER

      The marinade not only can be kept in the refrigerator for up to a week, it can also be frozen for months. Often I have planned this meal weeks ahead by freezing the marinade, and freezing the swordfish (already trimmed and cut into portions). Thawing both items the day before makes preparation on the actual day a breeze.

      This spicy main course always brings raves from our guests. In addition to using swordfish steaks the recipe works well for other firm fish fillets such as halibut or cod. I have even done this with delicate sole fillets that were rolled and secured with tooth picks. Boned-skinned chicken breasts are also a good choice.

       Blend all ingredients in food processor until smooth. This marinade can be prepared days ahead of time and kept in the refrigerator.

      For the Swordfish

       Purchase the swordfish from a good supply source that only deals with fresh fish. If possible have them slice the steaks into equal ¾–1 inch slices. Alternatively, buy an uncut loin and slice it yourself. Trim the skin and cut slices into portion sizes. Too large a portion often goes to waste. I find it better to work with a 1 inch thick slice and have the portion smaller (eg. 3 ½ inches by 4 inches).

       In a baking dish large enough to hold the number of portions desired, spread a thin layer of the marinade sauce. Add the fish steaks and top with a layer of the sauce. Keep in refrigerator, covered, until ready to bake. This can be done many hours ahead.

       Bake in a preheated oven (375°) for 30 minutes and remove. Can be served immediately. Or, to be able to enjoy our guests during cocktails, I bake the fish an hour or two before the guests arrive, cover the fish with tin foil, and then warm in a 200° oven while serving the first course.

       TIME SAVER

      Prepare the quinoa (couscous) earlier in the day. Fluff the grain and put in a microwavable bowl, covered with plastic wrap. The grain can be microwaved for about a minute before serving.

      Spicy Quinoa or Couscous

      Couscous is the traditional accompaniment with most Moroccan dishes. It is available in many forms, including instant varieties. All are excellent and easy to prepare.

      Recently I have replaced my couscous with the grain called quinoa. (To be completely accurate, quinoa is a seed.) In addition to having a similar texture to couscous, its main attribute is that it is probably the most nutritious of all “grains.” Remember, couscous is basically a semolina pasta, with few nutrients. Quinoa is readily available packaged in most grocery stores, or in the bulk sections in most health food stores.

      Quinoa

       Preparation for quinoa is similar to regular white rice. One cup quinoa grain with two cups liquid. Simmer on low until liquid is absorbed (about 15 to 20 minutes). For a dinner party of 8, I will use two cups quinoa with four cups of liquid. For the liquid here I choose a low-salt chicken stock spiced with one teaspoon each of cinnamon and ginger. (If using couscous, use the same flavors in the liquid).

      To Serve

       Next to the swordfish spoon a mound of quinoa, covered with some of the sauce from the swordfish baking dish. Garnish with a slice of lemon topped with a sprig of parsley. Opposite the quinoa, unmold the asparagus timbale (recipe follows) and top with the two cooked, reserved asparagus tips.

      Muhammara and Home Made Pita Chips

      1 12 ounce jar roasted red bell peppers in olive oil; drained

      1 cup walnuts

      2 tablespoons fresh lime juice

      2 tablespoons ground cumin

      1 dash cayenne pepper

      ½ cup panko (Japanese bread crumbs) optional

       TIME SAVERS

      I keep packages of pita bread in the freezer ready to thaw and toast whenever I need them. The toasted chips will stay crisp for several days provided they are kept in a tight container. Freezer bags work well.

      This Moroccan and Syrian roasted red pepper walnut spread is a perfect alternative to hummus. The spread can be served with homemade pita chips, or put into purchased shells like fillo pastry cups. Purists might suggest that the roasted red peppers should be roasted and skinned from scratch. If you have time for this, it’s certainly an excellent choice. I, however, choose to use good quality jarred roasted red peppers available almost everywhere.

       Blend all ingredients, except panko, in processor until a coarse puree forms. If the mixture seems too dry, I add some of the drained olive oil from the peppers, or regular olive oil. If the mixture is too wet and thin, try adding some panko bread crumbs until the mixture forms a good spreading consistency. A little salt, to your taste, will spark all the flavors. Regarding the cumin, I like a lot of it; you may not. My general rule for spices and herbs (except for salt and pepper) is “when in doubt, use a lot!”

       My general rule for spices and herbs (except for salt and pepper) is “When in doubt, use a lot!”

      Home Made Pita Chips

       Any kind of pita bread works well. My preference is the whole wheat variety. Simply slice into small wedges, separate the layers, and toast on a cookie sheet in the oven at 350° until golden. Watch carefully, as the chips can burn quickly. Store in an airtight container until ready to use.

       The Muhammara can be made several

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