Swordfish With Chermoula
"I'm not a seafood fan, but I just love this Moroccan marinade/sauce! If you can't find hot paprika, you can substitute with 1/2 tsp sweet paprika and a good pinch of cayenne. Recipe is from AWW."
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 3 garlic cloves, crushed
- 1 teaspoon cumin
- 1⁄2 teaspoon hot paprika
- 2 tablespoons cilantro, roughly chopped
- 2 tablespoons parsley, roughly chopped
- 1⁄4 cup olive oil
- 1⁄4 cup lemon juice
- 2 teaspoons lemon rind, finely grated
- 8 (150 g) swordfish steaks
directions
- 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.
- 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.
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Reviews
-
simple and delicious - can't imagine it covering 8 servings of fish though (I used it up on 2!). -
Great sauce/marinade, Beck! I used fresh cod and loved every bit of it. This is an excellent version of chermoulla--I can envision using it on any number of seafood dishes.
RECIPE SUBMITTED BY
currybunny
Melbourne, Victoria
I live in Melbourne with my gorgeous husband Andy! We're both total foodies who love making and eating dishes of all sorts - I normally try at least 4 new recipes a week. We both do swing dancing and are totally obsessed with our two beautiful cats, Couscous (mine) and Moo(DH's). Couscous loves red wine and savoury food, while Moois addicted to frozen yoghurt and chocolate. It's a full time job trying to eat dinner in peace!
