Name: Grilled Swordfish Steaks with Chermoula
Total time: PLACEHOLDER
Cuisine: African
Ingredients: 3/4 cup packed fresh cilantro leaves; 1/2 cup extra-virgin olive oil; 3 tablespoons juice from 1 lemon; 4 medium garlic cloves , peeled; 1 teaspoons ground cumin; 1 teaspoon paprika; 1/4 teaspoon cayenne pepper; Salt; 1 recipe Charcoal-Grilled or Gas-Grilled Swordfish Steaks

Why This Recipe Works

For the best swordfish recipe, our first step was to choose thicker steaks. Thinner steaks overcooked easily, while thicker pieces retained moisture better and were easier to handle on the grill. For our grilled swordfish steaks recipe, it’s important to leave it in place long enough so that it develops good grill marks before moving it. A two-level fire was necessary so the fish could sear over the hot fire and then cook through on the cooler part of the grill.

Before You Begin

Chermoula is a zesty sauce popular in Morocco. Serve with sliced tomatoes and couscous to make a Moroccan-inspired dinner.

Instructions

Place the cilantro, olive oil, lemon juice, garlic, cumin, paprika, cayenne, and 1/4 teaspoon salt in a food processor. Process, stopping to scrape down the sides of the bowl several times, until smooth, 10 to 15 seconds. Transfer the mixture to a small bowl and serve.

Follow the recipe for Charcoal-Grilled or Gas-Grilled Swordfish Steaks (related), topping each portion of grilled fish with a generous tablespoon of Chermoula.