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Seafood Combination
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Moroccan Swordfish
Yield: Makes 4 servings
Swordfish is a firm, full-flavored fish. It is a perfect match for this robust North African spice blend.
Ingredients:
4
swordfish steaks (4 ounces each), about 1 inch thick
1
tablespoon fresh lemon juice
1
tablespoon apple cider vinegar
2-1/2
teaspoons garlic-flavored vegetable oil
1
teaspoon ground ginger
1
teaspoon paprika
1/2
teaspoon ground cumin
1/2
teaspoon hot chili oil
1/4
teaspoon salt
1/4
teaspoon ground coriander
1/8
teaspoon black pepper
2-2/3
cups hot cooked couscous
Preparation:
1.
Place swordfish in single layer in medium shallow dish. Combine lemon juice, vinegar, garlic-flavored oil, ginger, paprika, cumin, chili oil, salt, coriander and pepper in small bowl. Pour over swordfish; turn to coat both sides. Cover; refrigerate 40 minutes, turning once.
2.
Prepare grill for direct cooking. Discard marinade; grill swordfish, uncovered, over medium-hot coals 8 to 10 minutes or until swordfish is opaque and flakes easily when tested with fork, turning once. Serve with couscous.
Nutritional Information:
| Serving Size: | |
| Sodium | 152 mg |
| Protein | 27 g |
| Fiber | 6 g |
| Carbohydrate | 28 g |
| Cholesterol | 45 mg |
| Saturated Fat | 1 g |
| Total Fat | 6 g |
| Calories from Fat | 19 % |
| Calories | 283 |
Dietary Exchange:
| Meat | 3 |
| Starch | 2 |
This recipe appears in:
Middle Eastern
