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Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
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
