Grilled Swordfish with Charmoula Recipe

Name: Grilled Swordfish with Charmoula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup canned crushed tomatoes in thick puree; 5 tablespoons olive oil; 3 1/2 teaspoons lemon juice; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons paprika; 1/2 teaspoon dried oregano; 1/4 teaspoon ground ginger; 1 teaspoon salt; 1/4 teaspoon fresh-ground black pepper; 1/3 cup chopped flat-leaf parsley; 4 swordfish steaks, about 1 inch thick (about 2 pounds in all)

Servings: persons

3/4 cup canned crushed tomatoes in thick puree
5 tablespoons olive oil
3 1/2 teaspoons lemon juice
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1/2 teaspoon dried oregano
1/4 teaspoon ground ginger
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/3 cup chopped flat-leaf parsley
4 swordfish steaks, about 1 inch thick (about 2 pounds in all)

1
Light the grill or heat the broiler.
2
Put the tomatoes in a blender or food processor and add 4 tablespoons of the oil, the lemon juice, cumin, paprika, oregano, ginger, 3/4 teaspoon of the salt, 1/8 teaspoon of the pepper, and the parsley.
3
Blend just until the mixture becomes a coarse puree.
4
Coat the swordfish with the remaining 1 tablespoon oil and sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
5
Grill or broil the fish for 4 minutes.
6
Turn and cook until golden brown and just done, about 4 minutes longer.
7
Serve the sauce alongside.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup canned crushed tomatoes in thick puree, 5 tablespoons olive oil, 3 1/2 teaspoons lemon juice, 1 1/2 teaspoons ground cumin, and more.

Yes, Grilled Swordfish with Charmoula falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Swordfish with Charmoula

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