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 Cooking Light

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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

  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.
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Charmoula-Marinated Swordfish Steaks Recipe at a Glance
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