This zesty Moroccan marinade is a great match for grilled fish and seafood.
6small garlic cloves
¾teaspoon kosher salt
½teaspoon freshly ground black pepper
1teaspoon ground coriander
½teaspoon ground cumin
1teaspoon red pepper flakes
42 x 1/2-inch strips lemon peel, white pith removed
¾cup fresh cilantro, roughly chopped
¼cup fresh parsley, roughly chopped
1/3cup fresh lemon juice
2tablespoons white wine vinegar
1cup extra virgin olive oil
1/3cup pitted whole kalamata olives, finely chopped
2boneless swordfish fillets (3/4 - 1 pound each)
Calories 720 (77% from fat) • carb. 6g • pro. 35g • fat 62g • sat. fat 10g • chol. 65mg • sod. 690mg • calc. 51mg • fiber 2g
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.