Prepare a bright and zesty dish with this fast and easy recipe for Grilled Swordfish With Zhoug, the spicy Middle Eastern sauce that makes everything better.
It’s officially grill season. While you’re brushing off the grill grates and prepping your proteins and vegetables, don’t forget to make a bright and zesty sauce for serving. Herbaceous, citrusy condiments, such as salsas and pestos, will complement and elevate your charred grill food. And zhoug is one sauce you should consider adding to your repertoire.
Zhoug is a ubiquitous Yemenite condiment composed of fiery green chiles, fresh leafy herbs and ground spices, including cardamom, caraway, coriander and cumin. Toasting and grinding whole spice seeds is worth the extra step and will deliver the deepest, most fragrant flavor to the sauce. The toasting method is easy: Simply heat the whole spices in a small skillet until fragrant, then finely grind them in a mortar or spice grinder. For the cardamom, crack open the pods to release the small dark seeds and discard the pod shells. If whole spices are not available, ground jarred spices may be substituted.
Zhoug is meant to be spicy, but you can regulate its heat by including or omitting the seeds of the chiles. Once prepared, zhoug has myriad uses. Swirl it into yogurt for a dip or smear it on flatbread, sandwiches and burgers. Thin it with olive oil for an herby salad dressing, or use it as a garnish for eggs, stews, grains and couscous. It’s also delicious spooned over roasted vegetables, meat, chicken or fish, such as the swordfish in the recipe below.
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