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.
Serves:
Ingredients
- ¾cuptomatoes in thick puree,canned, crushed
- 5tbspolive oil
- 3½tsplemon juice
- 1½tspground cumin
- 1½tsppaprika
- ½tspdried oregano
- ¼tspground ginger
- 1tspsalt
- ¼tspfresh ground black pepper
- 1cupflat-leaf parsley,chopped
- 4swordfish steaks
Instructions
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Light the grill or heat the broiler.
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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.
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Coat the swordfish with the remaining 1 tablespoon oil and sprinkle with the remaining ¼ teaspoon of salt and ⅛ teaspoon of pepper.
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Grill or broil the fish for 4 minutes. Turn and cook for about 4 minutes longer until golden brown and just done.
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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.
Nutrition
- 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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