Swordfish With Chermoula
- 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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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!