Grilled Swordfish with Charmoula |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Charmoula is a flavorful Moroccan tomato sauce flavored with cumin, lemon, and plenty of cilantro or parsley, and it couldn't be easier to make. Just throw the ingredients in a blender or food processor and puree. Ingredients:
3/4 cup canned crushed tomatoes in thick puree |
5 tablespoons olive oil |
3 1/2 teaspoons lemon juice |
1 1/2 teaspoons ground cumin |
1 1/2 teaspoons paprika |
1/2 teaspoon dried oregano |
1/4 teaspoon ground ginger |
1 teaspoon salt |
1/4 teaspoon fresh-ground black pepper |
1/3 cup chopped flat-leaf parsley |
4 swordfish steaks, about 1 inch thick (about 2 pounds in all) |
Directions:
1. Light the grill or heat the broiler. Put the tomatoes in a blender or food processor and add 4 tablespoons of the oil, the lemon juice, cumin, paprika, oregano, ginger, 3/4 teaspoon of the salt, 1/8 teaspoon of the pepper, and the parsley. Blend just until the mixture becomes a coarse puree.
2. Coat the swordfish with the remaining 1 tablespoon oil and sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill or broil the fish for 4 minutes. Turn and cook until golden brown and just done, about 4 minutes longer. Serve the sauce alongside.
3. Fish Alternatives: Cod, halibut, tilefish, mahimahi, mako shark, sturgeon, tuna-just about any fish steaks can stand in for the swordfish.
4. Wine Recommendation: Choose a pinot blanc from Alsace in France or a pinot gris from Oregon; both are delightful, easy-drinking white wines that will have enough body and the requisite moderate acidity to pair with the spicy tomato sauce.
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