Swordfish With Chermoula

Total Time
20mins
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

Directions

  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.

Reviews

(2)
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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