Moroccan Grilled Swordfish

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the swordfish steaks in a shallow baking pan and set aside.
  • 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.
  • 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.
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