I made this for my husband and I last night and didn't think the charmoula did much of anything for the fish. Maybe it needs more than and hour marinating.
Charmoula-Marinated Swordfish Steaks
Charmoula is a Moroccan marinade typically made from cilantro, oil, lemon juice, cumin, and garlic. The blend also complements poultry.
Yield: 6 servings (serving size: 1 steak and 1 lemon wedge)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 216
- Calories from fat: 34%
- Fat: 8.1g
- Saturated fat: 2g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 1.6g
- Protein: 31.8g
- Carbohydrate: 2.2g
- Fiber: 0.5g
- Cholesterol: 62mg
- Iron: 1.6mg
- Sodium: 439mg
- Calcium: 17mg
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
Preparation
- 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.
Charmoula-Marinated Swordfish Steaks Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: Moroccan
- MAIN INGREDIENT: Fish
- COOKING METHOD: Grill, Marinate
- OCCASION: Summer
- PUBLICATION: Cooking Light
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