Grilled Swordfish with Moroccan Charmoula Recipe

Name: Grilled Swordfish with Moroccan Charmoula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons cumin seed, toasted and ground; 2 teaspoons coriander seed, toasted and ground; 2 tablespoons paprika; 1/2 teaspoon cayenne pepper; 4 cloves garlic, minced and Sauteed briefly; 1 teaspoons kosher salt; 1/3 teaspoon freshly ground black pepper; 2 ounces fresh lemon juice; 1 cup extra-virgin olive oil; 2 tablespoons (about 1/4 bunch) chopped Italian flat-leaf parsley; 2 tablespoons (about 1/4 bunch) chopped cilantro; 1 grilled red bell pepper, julienne; 1 preserved lemon, pulp removed, fine julienne; 1/2 cup small cherry tomatoes, halved; 8 oil-cured olives, pitted and halved; 8 swordfish steaks

Servings: persons

4 teaspoons cumin seed, toasted and ground
2 teaspoons coriander seed, toasted and ground
2 tablespoons paprika
1/2 teaspoon cayenne pepper
4 cloves garlic, minced and Sauteed briefly
1 teaspoons kosher salt
1/3 teaspoon freshly ground black pepper
2 ounces fresh lemon juice
1 cup extra-virgin olive oil
2 tablespoons (about 1/4 bunch) chopped Italian flat-leaf parsley
2 tablespoons (about 1/4 bunch) chopped cilantro
1 grilled red bell pepper, julienne
1 preserved lemon, pulp removed, fine julienne
1/2 cup small cherry tomatoes, halved
8 oil-cured olives, pitted and halved
8 swordfish steaks

1
In a bowl combine cumin, coriander, paprika, cayenne pepper, garlic, salt, pepper and lemon juice.
2
Whisk well.
3
Add olive oil slowly.
4
Add parsley and cilantro.
5
Reserve 1/4 of charmoula.
6
Add peppers, lemon, tomatoes and olives to remaining charmoula to make a relish.
7
Place swordfish on sheet pan.
8
Rub with salt, pepper and reserved charmoula.
9
Grill swordfish on medium heat until just cooked through.
10
Remove fish from heat and arrange on platter.
11
Top with charmoula relish.

2914

kcal

Calories

298

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 16 ingredients. The key ingredients include: 4 teaspoons cumin seed, toasted and ground, 2 teaspoons coriander seed, toasted and ground, 2 tablespoons paprika, 1/2 teaspoon cayenne pepper, and more.

Yes, Grilled Swordfish with Moroccan 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 Moroccan Charmoula

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