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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I'm not a seafood fan, but I just love this Moroccan marinade/sauce! If you can't find hot paprika, you can substitute with 1/2 tsp sweet paprika and a good pinch of cayenne. Recipe is from AWW. Ingredients:
3 garlic cloves, crushed |
1 teaspoon cumin |
1/2 teaspoon hot paprika |
2 tablespoons cilantro, roughly chopped |
2 tablespoons parsley, roughly chopped |
1/4 cup olive oil |
1/4 cup lemon juice |
2 teaspoons lemon rind, finely grated |
8 (150 g) swordfish steaks |
Directions:
1. Combine garlic, spices, herbs, oil, juice and rind in a large bowl; remove half the mixture and reserve. Place fish in bowl; toss to coat all over in remaining chermoulla. Cover fish mixture and reserved chermoulla separately; refrigerate 3 hours or overnight.
2. Remove fish; discard marinade. Cook fish in large non stick frying pan until browned both sides and cooked as desired. Serve fish drizzled with reserved chermoulla.
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