Best Grilled Swordfish With Moroccan Charmoula Recipes

Moroccan Grilled Swordfish image

Provided by Cluich

Categories Moroccan

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

4 swordfish steaks, 8-12 oz. each
1/2 cup olive oil
1/2 cup lemon juice
6 garlic cloves, minced
1 tablespoon paprika
1 tablespoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped

Steps:

Place the swordfish steaks in a shallow baking pan and set aside.
In a bowl, whisk together the olive oil, lemon juice, minced garlic, paprika, cumin, cayenne, salt, and black pepper until completely emulsified. Stir in parsley and cilantro. Set aside 1/2 cup of the marinade. Pour the remaining marinade over the swordfish in the baking pan, and refrigerate for at least 3 hours, or overnight. Turn the swordfish over in the pan halfway through marinating.
Grill the swordfish until the flesh flakes easily, about 10 minutes per inch of thickness. Spoon the reserved marinade over the cooked swordfish, and serve immediately.

Nutrition Facts : Calories 462.2, Fat 36.8, SaturatedFat 6, Cholesterol 89.8, Sodium 411.3, Carbohydrate 5.9, Fiber 1.3, Sugar 1.1, Protein 27.9

Classic Moroccan Charmoula for Fish image

Provided by EdsGirlAngie

Categories Sauces

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 9

1/2 tablespoon paprika
1/2 small dried red chilies, crushed or 1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
2 cloves garlic, finely minced
4 tablespoons lemon juice
1 tablespoon dried parsley
1/4 cup chopped cilantro
1/3 cup fruity olive oil
salt and black pepper

Steps:

Whisk ingredients together and marinate white fish fillets (orange roughy works well) for 30 minutes to an hour.
Bake or grill fish; more sauce can be served with the fish (don't use sauce previously used to marinate raw fish; set some aside in advance).
Charmoula can also be used to marinate chicken with good results!