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Grilled Swordfish with Charmoula

Grilled Swordfish with Charmoula

Charmoula is a flavorful Moroccan tomato sauce flavored with cumin, lemon, and plenty of cilantro or parsley, and it couldn't be easier to make. Just throw the ingredients in a blender or food processor and puree.

Food & Wine JANUARY 1997

  • Yield: 4

Ingredients

  • 3/4 cup canned crushed tomatoes in thick puree
  • 5 tablespoons olive oil
  • 3 1/2 teaspoons lemon juice
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1/3 cup chopped flat-leaf parsley
  • 4 swordfish steaks, about 1 inch thick (about 2 pounds in all)

Preparation

1. Light the grill or heat the broiler. Put the tomatoes in a blender or food processor and add 4 tablespoons of the oil, the lemon juice, cumin, paprika, oregano, ginger, 3/4 teaspoon of the salt, 1/8 teaspoon of the pepper, and the parsley. Blend just until the mixture becomes a coarse puree.

2. Coat the swordfish with the remaining 1 tablespoon oil and sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill or broil the fish for 4 minutes. Turn and cook until golden brown and just done, about 4 minutes longer. Serve the sauce alongside.

Fish Alternatives: Cod, halibut, tilefish, mahimahi, mako shark, sturgeon, tuna--just about any fish steaks can stand in for the swordfish.

Wine Recommendation: Choose a pinot blanc from Alsace in France or a pinot gris from Oregon; both are delightful, easy-drinking white wines that will have enough body and the requisite moderate acidity to pair with the spicy tomato sauce.

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Grilled Swordfish with Charmoula recipe

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