SWORDFISH WITH CHERMOULA

Swordfish With Chermoula image

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

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3 garlic cloves, crushed
1 teaspoon cumin
1/2 teaspoon hot paprika
2 tablespoons cilantro, roughly chopped
2 tablespoons parsley, roughly chopped
1/4 cup olive oil
1/4 cup lemon juice
2 teaspoons lemon rind, finely grated
8 (150 g) swordfish steaks

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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