SWORDFISH OR TILAPIA WITH CHERMOULA

SWORDFISH OR TILAPIA WITH CHERMOULA image

Yield 4 people

Number Of Ingredients 9

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1 cup packed cilantro and mint leaves
5 Tbs olive oil
2 Tbs juice from lemon
4 garlic cloves
1 tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
1 tsp dried oregano
14 oz can chopped tomatoes with juice

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.