Moroccan Grilled Swordfish Recipe

Name: Moroccan Grilled Swordfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 swordfish steaks, 8-12 oz. each; 1/2 cup olive oil; 1/2 cup lemon juice; 6 garlic cloves, minced; 1 tablespoon paprika; 1 tablespoon ground cumin; 1/4 teaspoon cayenne pepper; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/2 cup fresh parsley, chopped; 1/2 cup fresh cilantro, chopped

Servings: persons

4 swordfish steaks, 8-12 oz. each
1/2 cup olive oil
1/2 cup lemon juice
6 garlic cloves, minced
1 tablespoon paprika
1 tablespoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped

1
Place the swordfish steaks in a shallow baking pan and set aside.
2
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.
3
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.

811

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: 4 swordfish steaks, 8-12 oz. each, 1/2 cup olive oil, 1/2 cup lemon juice, 6 garlic cloves, minced, and more.

Yes, Moroccan Grilled Swordfish 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.

Moroccan Grilled Swordfish

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