How to Make It
Stir together turmeric, 1 teaspoon of the salt, and ½ teaspoon of the pepper in a small bowl. Toss together swordfish and 2 tablespoons of the olive oil; rub with turmeric mixture until well coated. Cover and refrigerate 30 minutes.
Preheat grill to medium (350°F to 400°F). Thread fish onto wooden skewers. Place skewers on oiled grates; grill, covered, 6 minutes per side.
Meanwhile, whisk together harissa, white wine vinegar, orange juice, and remaining 3 tablespoons and 1 teaspoon olive oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl.
Transfer skewers from grill to a serving platter. Stir together pistachios, cilantro-and-parsley mix, and orange zest in a small bowl. Drizzle harissa mixture over swordfish. Sprinkle with pistachio mixture, and serve immediately.