Spiced Moroccan swordfish steaks

Serves 3-4
I used one premade spice mixture in this recipe. You can get it online at specialty spice purveyors, but I will include the recipe for it at the end, should you want to make it yourself. Don’t fret it you’re missing one ingredient—it will still suffice. This dish is very flavorful but will only become spicy if you use the harissa or chili garlic sauce—your call.
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon ras-el-hanout spice mixture (easily found online, and a fantastic spice mixture for stews, tagines, and oven-roasted vegetables)
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1 teaspoon harissa or Asian chili garlic sauce (optional)
1/4 cup extra-virgin olive oil, plus more for garnishing
1/4 cup chopped fresh cilantro
1 garlic clove, grated
4 skinless swordfish steaks, 6 ounces each, ideally at least an inch thick
Salt and freshly ground black pepper
Juice of one lemon
In a small, nonstick skillet over low heat, place the cumin and coriander seeds and cook, stirring until fragrant, about 3 minutes. Remove to a mortar and pestle and let rest for 5 minutes.
When cool, grind the spices well with the pestle.
Pour the spices into a small bowl and add the ras-el-hanout, turmeric, cinnamon, harissa (if using), oil, garlic and cilantro.
Set the fish in a glass baking dish and cover evenly with the spice marinade. Cover with plastic wrap and let marinate in the fridge for 3 or 4 hours. Remove from the fridge half an hour before cooking.
Lower the top rack of the broiler until it’s about four inches from the heat source. Preheat the broiler. Line a jellyroll pan with aluminum foil and grease it lightly with some oil.
Remove the fish from the marinade and shake gently to release any excess oil, but leave the spices intact. Lay the fish steaks on the pan and season them with salt and pepper. Broil for 5 minutes. Remove from the oven and carefully flip the steaks over. Return to the oven and broil for 4-5 minutes more.
Remove the fish steaks to a shallow serving dish. Carefully cut each steak in half. Pour the lemon juice over all and drizzle each steak with a bit of extra-virgin olive oil. Serve immediately.
Ras-al-hanout spice mixture:
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon kosher (or sea) salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon Syrian Aleppo pepper (or 1/4 teaspoon cayenne pepper)
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
Place all ingredients in a clean glass jar and shake well to combine.