Moroccan Grilled Swordfish
Marinating time is a minimum of 3 hours.
Nutrition
Calories: 450 kcalCarbohydrates: 6 gProtein: 28 gFat: 34 gSaturated Fat: 5 gCholesterol: 55 mgSodium: 420 mgFiber: 2 g
Ingredients
- 4 swordfish steaks 8-12 oz. each
- 1/2 cup Extra virgin olive oil
- 1/2 cup fresh lemon juice
- 6 whole Fresh garlic cloves
- 1 Tbsp. Paprika
- 1 Tbsp. Ground cumin
- 1/4 tsp. Cayenne pepper
- 1/2 tsp. Salt
- 1/4 tsp. Black pepper ground
- 1/2 cup Flat leaf parsley chopped
- 1/2 cup Fresh cilantro chopped
Instructions
- 1. Place the fish steaks in a shallow baking pan and set aside.
- 2. In a medium bowl, whisk together olive oil, lemon juice, minced garlic, paprika, cumin, cayenne, salt, and black pepper until completely emulsified. Stir in parsley and cilantro. Set aside 1/2 cup marinade.
- 3. Pour the remaining marinade over the fish in the baking pan, and refrigerate for at least 3 hours, or overnight. Turn fish over in pan halfway through marinating.
- 4. Prepare the grill.
- 5. Grill the fish until the flesh flakes easily, approximately 10 minutes per inch of thickness. Spoon the reserved marinade over the cooked fish, and serve immediately.
- Source: Hannaford fresh Magazine, July - August 2006