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Moroccan-Inspired Grilled Swordfish with Flavorful Chermoula Sauce

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Ingredients

Adjust Servings:

	3 garlic cloves, crushed
	1 teaspoon cumin
	1/2 teaspoon hot paprika
	2 tablespoons cilantro, roughly chopped
	2 tablespoons parsley, roughly chopped
	1/4 cup olive oil
	1/4 cup lemon juice
	2 teaspoons lemon rind, finely grated
	8 (150 g) swordfish steaks

Nutritional information

246.8

Calories

115 g

Calories From Fat

12.9 g

Total Fat

2.6 g

Saturated Fat

58.5 mg

Cholesterol

136.6 mg

Sodium

1.4 g

Carbs

0.2 g

Dietary Fiber

0.2 g

Sugars

29.9 g

Protein

167g

Serving Size

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Moroccan-Inspired Grilled Swordfish with Flavorful Chermoula Sauce

Name: Moroccan-Inspired Grilled Swordfish with Flavorful Chermoula Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: : 3; : 1; : 1/2; : 2; : 2; : 1/4; : 1/4; : 2; : 8

Features:

Cuisine:

American

simple and delicious - can't imagine it covering 8 servings of fish though (used it up on 2!).

40 min
Serves 8
Easy

Ingredients

Directions

Swordfish With Chermoula, I’m not a seafood fan, but I just love this Moroccan marinade/sauce! If you can’t find hot paprika, you can substitute with 1/2 tsp sweet paprika and a good pinch of cayenne Recipe is from AWW , simple and delicious – can’t imagine it covering 8 servings of fish though (used it up on 2!) , Great sauce/marinade, Beck! used fresh cod and loved every bit of it This is an excellent version of chermoulla–I can envision using it on any number of seafood dishes

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Steps

1 Done	Combine Garlic, Spices, Herbs, Oil, Juice and Rind in a Large Bowl; Remove Half the Mixture and Reserve. Place Fish in Bowl; Toss to Coat All Over in Remaining Chermoulla. Cover Fish Mixture and Reserved Chermoulla Separately; Refrigerate 3 Hours or Overnight.
2 Done	Remove Fish; Discard Marinade. Cook Fish in Large Non Stick Frying Pan Until Browned Both Sides and Cooked as Desired. Serve Fish Drizzled With Reserved Chermoulla.