Swordfish with Chermoula

Name: Swordfish with Chermoula
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 3 garlic cloves; 1 tsp cumin; 0.5 tsp hot paprika; 2 tbsp cilantro; 2 tbsp parsley; 0.25 cup olive oil; 0.25 cup lemon juice; 2 tsp lemon rind; 8 swordfish steaks (150 g)

Swordfish steaks, lemon rind and coriander cooked in a pan and spiced with cumin and paprika for a Moroccan dish. It's finished with chermoulla.

20 min · Serves 8 · Easy

Method

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Time: Prep 10 min · Cook 10 min · 20 min total
Difficulty: easy

1
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.
180 min
2
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.