Tagine-Marinated Swordfish Steaks with Roasted Vegetables

Preheat oven to 400°F (200°C).

In a large bowl, whisk together 2 tablespoons olive oil, lemon juice, garlic, cumin, coriander, turmeric, ginger, cinnamon, cayenne pepper, salt, and black pepper to create the tagine marinade.

Place the swordfish steaks in a shallow dish or zip-top bag. Pour the tagine marinade over the swordfish, ensuring they are well coated. Marinate in the refrigerator for at least 15 minutes, or up to 30 minutes.

While the swordfish is marinating, prepare the vegetables. In a separate large bowl, toss the red onion, bell peppers, zucchini, and carrots with the remaining 2 tablespoons of olive oil, salt, and pepper.

Spread the vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.

While the vegetables are roasting, preheat a grill or large skillet over medium-high heat.

Remove the swordfish steaks from the marinade and discard the marinade.

Grill or pan-sear the swordfish steaks for 3-4 minutes per side, or until cooked through. The internal temperature should reach 145°F (63°C).

Serve the tagine-marinated swordfish steaks immediately with the roasted vegetables. Garnish with fresh herbs like cilantro or parsley, if desired.