Swordfish with Chermoula
Elevate your weeknight dinner with this bold and vibrant Swordfish with Chermoula recipe—a perfect fusion of flaky, pan-seared swordfish steaks and a zesty North African-inspired marinade. This dish is a flavor-packed symphony of fresh cilantro, parsley, garlic, and fragrant spices like cumin, coriander, and paprika, all brightened with a touch of lemon and optional harissa for a spicy kick. The chermoula marinade deeply infuses the fish, while a quick sear ensures juicy, tender steaks with a slightly crisp exterior. Ready in under an hour (including marinating time), this recipe is as quick and easy as it is impressive, making it ideal for a healthy dinner or an elegant weekend meal. Serve it with couscous, roasted vegetables, or a crisp side salad to round out this Mediterranean-inspired feast. Perfect for seafood lovers, this swordfish recipe promises restaurant-quality results in your own kitchen!
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) swordfish steaks
- 1 cup, chopped fresh cilantro
- 1 cup, chopped fresh parsley
- 3 cloves, minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 0.25 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon optional harissa paste
- 2 tablespoons extra olive oil for cooking
Instructions
In a small bowl, prepare the chermoula marinade by combining chopped cilantro, parsley, minced garlic, ground cumin, ground coriander, paprika, cayenne pepper, olive oil, lemon juice, lemon zest, salt, black pepper, and optional harissa paste. Mix well until a thick, flavorful paste forms.
Place the swordfish steaks into a shallow dish. Pour the chermoula marinade over the steaks, ensuring all sides are well coated. Cover with plastic wrap and refrigerate for at least 30 minutes (up to 2 hours) to allow the flavors to penetrate.
When ready to cook, remove the swordfish from the refrigerator and let it come to room temperature for 10-15 minutes while you preheat a large skillet or grill pan over medium-high heat.
Add 2 tablespoons of olive oil to the hot skillet. Place the swordfish steaks in the pan and cook for 4-5 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork. Avoid overcooking to prevent the swordfish from drying out.
Remove the cooked swordfish from the skillet and let it rest for 2-3 minutes.
Serve the swordfish steaks hot, garnished with additional chopped cilantro or parsley, and enjoy alongside a fresh salad, couscous, or roasted vegetables.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.9 g | 173% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 3093 mg | 134% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 2.2 g | ||
| Protein | 167.5 g | 335% | |
| Vitamin D | 136.1 mcg | 680% | |
| Calcium | 202 mg | 16% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3874 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
