Entrees

Grilled Swordfish with Chermoula Marinade

Makes 4 servings

View Recipe

Grilled Swordfish with Chermoula Marinade

Makes 4 servings

This zesty Moroccan marinade is a great match for grilled fish and seafood.

Calories 720 (77% from fat)
carb. 6g
pro. 35g
fat 62g
sat. fat 10g
chol. 65mg
sod. 690mg
calc. 51mg
fiber 2g
  1. Grilled Swordfish with Chermoula Marinade-1
  1. Grilled Swordfish with Chermoula Marinade-1

Ingredients

  • Chermoula marinade
  • 6 small garlic cloves
  • 1 teaspoon paprika
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 teaspoon red pepper flakes
  • 42 x ½-inch strips lemon peel, white pith removed
  • ¾ cup fresh cilantro, roughly chopped
  • ¼ cup fresh parsley, roughly chopped
  • ⅓ cup fresh lemon juice
  • 2 tablespoons white wine vinegar
  • 1cup extra virgin olive oil
  • ⅓ cup pitted whole kalamata olives, finely chopped
  • 2 boneless swordfish fillets (¾ - 1 pound each)

Preparation

  1. Place the garlic in a Cuisinart® Mini Chopper. Pulse to finely chop.
  2. Add the paprika, salt, pepper, coriander, cumin, red pepper flakes and lemon peel. Pulse until a paste forms.
  3. Transfer mixture to a small bowl. Add the cilantro, parsley, lemon juice and vinegar. Slowly whisk in the olive oil.
  4. Add the olives; reserve ¼ cup marinade.
  5. 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.
  6. Bring to room temperature before grilling. Fit the Cuisinart® Griddler® Combo with both of the grill plates and preheat to high.
  7. 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.
  8. Reduce the heat to medium on both sides of the grill. Grill an additional minute on both sides.
  9. To serve, place the swordfish on a platter and top with the reserved chermoula marinade.

Similar Recipes

Chermoula Salmon with Grilled Potatoes
The Chermoula herb blend pairs perfectly with grilled fish or any seafood!
Salmon with Chermoula Marinade
Grilled BLT with Cheddar

Really this is a BATC, because we use arugula instead of the traditional lettuce, and add some Cheddar into the mix. You’ll wonder why you haven’t been eating BLTs like this all along!
Grilled Bruschetta with Basil and Provolone

These fresh-tasting, open-faced sandwiches will impress family and friends.
Grilled Bruschetta with Mediterranean Tomato Concassée