Charmoula-Marinated Swordfish Steaks

Charmoula is a Moroccan marinade typically made from cilantro, oil, lemon juice, cumin, and garlic. The blend also complements poultry.


6 servings (serving size: 1 steak and 1 lemon wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 216
Caloriesfromfat 34 %
Fat 8.1 g
Satfat 2 g
Monofat 3.7 g
Polyfat 1.6 g
Protein 31.8 g
Carbohydrate 2.2 g
Fiber 0.5 g
Cholesterol 62 mg
Iron 1.6 mg
Sodium 439 mg
Calcium 17 mg


1/3 cup chopped fresh cilantro
3 tablespoons fresh lemon juice
2 teaspoons extravirgin olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon ground ginger
2 garlic cloves, minced
6 (6-ounce) swordfish steaks (about 1 1/2 inches thick)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
6 lemon wedges


Combine first 8 ingredients in a large zip-top plastic bag. Add fish to bag; seal and marinate in refrigerator 1 hour, turning occasionally.

Prepare grill.

Remove fish from bag; discard marinade. Sprinkle fish with salt and pepper. Place fish on a grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.

David Bonom,

Cooking Light

June 2006
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