GRILLED SWORDFISH WITH MOROCCAN CHARMOULA
Steps:
- In a bowl combine cumin, coriander, paprika, cayenne pepper, garlic, salt, pepper and lemon juice. Whisk well. Add olive oil slowly. Add parsley and cilantro. Reserve 1/4 of charmoula. Add peppers, lemon, tomatoes and olives to remaining charmoula to make a relish. Place swordfish on sheet pan. Rub with salt, pepper and reserved charmoula. Grill swordfish on medium heat until just cooked through. Remove fish from heat and arrange on platter. Top with charmoula relish.
SWORDFISH OR TILAPIA WITH CHERMOULA
Categories Fish Tomato Bake Low Carb Low Fat Quick & Easy Dinner Casserole/Gratin
Yield 4 people
Number Of Ingredients 9
Steps:
- Put oven rack in lowest position Make the chermoula---Process cilantro and mint, 3 tablespoons of the oil, lemon juice, spices, oregano and 1/4 teaspoon of salt together in a food processor until a rich sauce forms. Place a Dutch oven large enough to hold the swordfish steaks in a single layer over medium low heat. If the remaining 2 tablespoons of olive oil and heat until shimmering. Add the garlic and cook until fragrant. Add the chermoula to bloom the spices. Stir in the tomatos and juices. Simmer briefly. Pat the fish dry and nestle in the pan. Cover and cook til opaque and flaky about 35-40 mins.
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.
Provided by currybunny
Categories Moroccan
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- 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.
Nutrition Facts : Calories 246.8, Fat 12.9, SaturatedFat 2.6, Cholesterol 58.5, Sodium 136.6, Carbohydrate 1.4, Fiber 0.2, Sugar 0.2, Protein 29.9
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GRILLED SWORDFISH WITH CHERMOULA SAUCE RECIPE
From cuisineathome.com
Servings 4Calories 593 per servingCategory Lunch / Dinner
- For the sauce, process cilantro, mint, ½ cup olive oil, garlic, lemon juice, zest, paprika, cumin, coriander, and cayenne in a food processor until smooth; season with salt and black pepper.
- For the swordfish, cut steaks in half to make four equal pieces. Brush both sides of swordfish with olive oil and season with salt and black pepper.
- Grill swordfish over high heat, uncovered, until dark grill marks appear, 8–9 minutes. Reduce heat to medium; flip swordfish over. Cook swordfish, covered, until it’s no longer translucent and an instant-read thermometer inserted into the center registers 135°, 5–7 minutes more. Let swordfish rest 5 minutes; serve with sauce.
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