Grilled Swordfish With Moroccan Charmoula Recipes

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Place the eggplant over the hot (direct heat) side of the grill and cook until charred and softened, turning it as it cooks, about 20 minutes. Move the eggplant to the cool (indirect heat) side of the grill and close the grill if the outside chars before the eggplant softens.
• Remove the eggplant from the grill and place it in a resealable plastic bag to steam, about 10 minutes. Peel the eggplant, use a spoon to remove and discard the seeds, then chop the eggplant and place it in a large bowl. Fold in the feta, parsley, lemon juice and garlic. Season with salt and pepper. Set aside.
• Meanwhile, drizzle the tomatoes with oil and season with salt and pepper. Pick the tomatoes up by the vine and place them on the hot (direct heat) side of the grill. Cook until blistered and beginning to crack open, 2 to 3 minutes. Remove from the grill and set aside while you cook the fish.
• Season the fish on both sides with salt and pepper then drizzle with oil. Place on the hot (direct heat) side of the grill and cook until nicely charred and cooked almost all the way through, 2 to 3 minutes per side.
• To serve, spoon some of the eggplant onto a plate or platter. Place the fish on top along with some of the tomatoes and drizzle with olive oil.

Steps:

• Add the tomatoes, jalapeño, onions, cilantro and lime juice to a bowl and mix to combine. Add 2 tablespoons olive oil and season with salt and pepper. Let sit at room temperature for at least an hour for all the flavors to come together.
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Drizzle the swordfish with olive oil and sprinkle with salt and pepper on both sides. Place on the direct-heat side of the grill and cook until nicely charred, 2 to 3 minutes per side. Move to the indirect-heat side of the grill, close the lid and cook until cooked through, another 3 to 4 minutes. Remove from the grill to rest, about 5 minutes. Serve the swordfish with the salsa spooned over the top.

Steps:

• Heat grill to high. Brush swordfish on both sides with oil and season with salt and pepper. Grill for 3 to 4 minutes per side for medium-well doneness. Remove from the grill and top with some of the Grilled Caponata. Serve.
• Heat grill to high. Brush eggplant, onion slices, and tomatoes with olive oil and season with salt and pepper, to taste. Grill the eggplant for 6 to 8 minutes per side until golden brown and cooked through. Grill the onions for 3 to 4 minutes per side until golden brown and just cooked through. Grill the tomatoes for 2 minutes per side until charred and slightly soft. Remove the vegetables from the grill and cut into 1/2-inch dice.
• Place the vegetables in a medium bowl and add the olives, capers, raisins and pine nuts. Mix together the garlic, red pepper flakes, vinegar, and honey in a small bowl. Season with salt and pepper, to taste. Slowly whisk in about 1/2 cup olive oil until dressing is emulsified. Pour the dressing over the vegetables, add the parsley and toss, and let stand at room temperature for about 30 minutes before serving.

Steps:

• Whisk olive oil, lemon juice, soy sauce, parsley, garlic, dill, and pepper together in a large glass or ceramic bowl. Add swordfish and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 4 hours; the longer you marinate the fish, the stronger the flavor will be.
• When ready to cook, preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove swordfish from the marinade and shake off excess. Discard the remaining marinade.
• Cook swordfish on the preheated grill until fish is tender and flakes easily with a fork, about 4 minutes per side. Swordfish cooks very quickly and your grill will flare up with this marinade!

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.

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!

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.