Grilled Swordfish with Charmoula Recipe

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Bernice Sims Modified: March 24, 2022
Grilled Swordfish with Charmoula Recipe

How To Make Grilled Swordfish with Charmoula

This well-charred grilled swordfish is served with a flavorful charmoula, a Moroccan relish made of tomato sauce with cumin, lemon juice, and parsley.

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes



  • ¾cuptomatoes in thick puree,canned, crushed
  • 5tbspolive oil
  • tsplemon juice
  • tspground cumin
  • tsppaprika
  • ½tspdried oregano
  • ¼tspground ginger
  • 1tspsalt
  • ¼tspfresh ground black pepper
  • 1cupflat-leaf parsley,chopped
  • 4swordfish steaks


  1. Light the grill or heat the broiler.

  2. Put the tomatoes in a blender or food processor and add 4 tablespoons of oil, lemon juice, cumin, paprika, oregano, ginger, ¾ teaspoon of salt, ⅛ teaspoon of pepper, and parsley. Blend just until the mixture becomes a coarse puree.

  3. Coat the swordfish with the remaining 1 tablespoon oil and sprinkle with the remaining ¼ teaspoon of salt and ⅛ teaspoon of pepper.

  4. Grill or broil the fish for 4 minutes. Turn and cook for about 4 minutes longer until golden brown and just done.

  5. Serve the sauce alongside, and enjoy!

Recipe Notes

 Fish Alternatives: Cod, halibut, tilefish, mahimahi, mako shark, sturgeon, tuna, or just about any fish steaks can stand in for the swordfish.


  • Calories: 362.97kcal
  • Fat: 26.41g
  • Saturated Fat: 4.58g
  • Trans Fat: 0.06g
  • Monounsaturated Fat: 16.53g
  • Polyunsaturated Fat: 3.48g
  • Carbohydrates: 3.44g
  • Fiber: 1.34g
  • Sugar: 1.09g
  • Protein: 27.75g
  • Cholesterol: 89.76mg
  • Sodium: 470.51mg
  • Calcium: 43.18mg
  • Potassium: 761.83mg
  • Iron: 2.41mg
  • Vitamin A: 145.75µg
  • Vitamin C: 25.57mg
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