Swordfish Tagine

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1/2 cup flat-leaf parsley leaves

1/4 cup cilantro leaves

2 garlic cloves, smashed

2 tablespoons fresh lemon juice

1/2 jalapeño, seeded

1 tablespoon pimentón or other paprika

8 saffron threads

Salt and freshly ground pepper

2/3 cup extra-virgin olive oil

One 2-pound swordfish steak, 1 inch thick

1 cup pitted green olives, quartered

Lemon slices, for garnish

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