Moroccan Swordfish the Editors of Publications International, Ltd.
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|
|1/2||teaspoon ground cumin|
|1/2||teaspoon hot chili oil|
|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.
|Calories from Fat||19 %|
|Total Fat||6 g|
|Saturated Fat||1 g|
Check out more recipes for Middle Eastern