Swordfish With Chermoula
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.
Steps
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.
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.
Ingredients
garlic cloves, cumin, hot paprika, cilantro, parsley, olive oil, lemon juice, lemon rind, swordfish steaks