Moroccan Swordfish

Moroccan Swordfish

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


  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

Calories 283
Calories from Fat 19 %
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 45 mg
Carbohydrate 28 g
Fiber 6 g
Protein 27 g
Sodium 152 mg

Dietary Exchange

Starch 2
Meat 3

Check out more recipes for Middle Eastern