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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Grilled Swordfish with Charmoula

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions