Swordfish With Chermoula

Total Time
Prep 10 mins
Cook 10 mins

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.

Ingredients Nutrition


  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.
  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.


Most Helpful

simple and delicious - can't imagine it covering 8 servings of fish though (I used it up on 2!).

misstasty April 16, 2006

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.

Chef Kate March 09, 2006

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