Ingredients
Chermoula marinade6small garlic cloves1teaspoon paprika¾teaspoon kosher salt½teaspoon freshly ground black pepper1teaspoon ground coriander½teaspoon ground cumin1teaspoon red pepper flakes42 x ½-inch strips lemon peel, white pith removed¾cup fresh cilantro, roughly chopped¼cup fresh parsley, roughly chopped⅓cup fresh lemon juice2tablespoons white wine vinegar1cup extra virgin olive oil⅓cup pitted whole kalamata olives, finely chopped2boneless swordfish fillets (¾ - 1 pound each)
Preparation
Place the garlic in a Cuisinart® Mini Chopper. Pulse to finely chop. Add the paprika, salt, pepper, coriander, cumin, red pepper flakes and lemon peel. Pulse until a paste forms. Transfer mixture to a small bowl. Add the cilantro, parsley, lemon juice and vinegar. Slowly whisk in the olive oil. Add the olives; reserve ¼ cup marinade. Place the swordfish in a 9 x13-inch baking dish; add the remaining marinade to cover the fish. Cover with plastic wrap; let fish marinate 1 to 2 hours. Bring to room temperature before grilling. Fit the Cuisinart® Griddler® Combo with both of the grill plates and preheat to high.Once grill is preheated, lay the swordfish on the hot grill plates, one fillet per side. Grill 4 minutes on the first side; flip; grill second side for 5 minutes. Reduce the heat to medium on both sides of the grill. Grill an additional minute on both sides. To serve, place the swordfish on a platter and top with the reserved chermoula marinade.
