Moroccan Swordfish

Swordfish is a firm, full-flavored fish. It is a perfect match for this robust North African spice blend.

Makes 4 servings

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

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.

Starch	2
Meat	3

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Moroccan Swordfish