Swordfish steaks with chermoula
- Portion size: Serves 4
- Hands on time 5 mins, 8 mins to barbecue, plus 30 mins marinating
- Difficulty: easy
These swordfish steaks with chermoula are a great summer recipe, and work just as well baked as they do barbecued.
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Ingredients
- 4 x 200-225g swordfish, tuna, hake or halibut steaks, about 2cm thick
- Oil, for brushing
- Sautéed potatoes, to serve
For the chermoula
- 3 garlic cloves, finely chopped
- 1½ tsp ground cumin
- 1 tsp paprika
- ½ medium-hot red chilli, deseeded and chopped
- ½ tsp saffron strands
- Juice of 1 small lemon
- 4 tbsp extra-virgin olive oil
- 2 tbsp chopped fresh coriander
- 2 tbsp chopped fresh mint
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Method
- Mix together all the chermoula ingredients except the herbs in a small bowl. Spoon some of this over the swordfish, and brush over well. Cover and chill for 30 minutes.
- If using a charcoal barbecue, light about 30 minutes before you want to cook. If using a gas barbecue, preheat it 10 minutes beforehand.
- Season the fish and brush the cooking grate with oil. Add the fish and barbecue directly over a medium heat for 4 minutes each side or until the swordfish is cooked through.
- Meanwhile, stir the coriander, mint and some salt into the remaining chermoula. Lift the swordfish onto warmed plates and spoon over the rest of the chermoula. Serve with sautéed potatoes and a green salad.
Nutrition
- 477kcals Calories
- 28.1g (4.6g saturated) Fat
- 39.3g Protein
- 18.7g (1.4g sugars) Carbs
- 0.7g Salt
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