Grilled Swordfish with Chermoula Marinade

Makes 4 servings

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