Moroccan Swordfish
the Editors of Publications International, Ltd.
Moroccan Swordfish
Swordfish is a firm, full-flavored fish. It is a perfect match for this robust North African spice blend.
Yield
Makes 4 servings
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
- 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.
- 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
| 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 |
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