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Charmoula-Marinated Swordfish Steaks

Yield 6 servings (serving size: 1 steak and 1 lemon wedge)
Charmoula is a Moroccan marinade typically made from cilantro, oil, lemon juice, cumin, and garlic. The blend also complements poultry.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. Prepare grill.

  3. 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.