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 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
FISH MARINADE (CHERMOULA)
This is an easy marinade to throw together. You can marinate any fish you'd like with this marinade, but I prefer whitefish. You only need to marinate your fish for a short amount of time - an hour or two is plenty.
Provided by LifeIsGood
Categories Moroccan
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In food processor or blender combine cilantro, garlic, vinegar, lemon juice, paprika, cumin, crushed red pepper, olive oil, salt, and cayenne to a fine paste. Adjust the consistency by adding more olive oil; the marinade should be fairly thick.
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- Mix together all the chermoula ingredients except the herbs in a small bowl. Spoon some of this over the swordfish, and brush over well. Cover and chill for 30 minutes.
- If using a charcoal barbecue, light about 30 minutes before you want to cook. If using a gas barbecue, preheat it 10 minutes beforehand.
- Season the fish and brush the cooking grate with oil. Add the fish and barbecue directly over a medium heat for 4 minutes each side or until the swordfish is cooked through.
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