Charmoula-Marinated Swordfish Steaks
Charmoula is a Moroccan marinade typically made from cilantro, oil, lemon juice, cumin, and garlic. The blend also complements poultry.
Yield: 6 servings (serving size: 1 steak and 1 lemon wedge)
1/3 cup chopped fresh cilantro
3 tablespoons fresh lemon juice
2 teaspoons extravirgin olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon ground ginger
2 garlic cloves, minced
6 (6-ounce) swordfish steaks (about 1 1/2 inches thick)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
6 lemon wedges
Combine first 8 ingredients in a large zip-top plastic bag. Add fish to bag; seal and marinate in refrigerator 1 hour, turning occasionally.
Prepare grill.
Remove fish from bag; discard marinade. Sprinkle fish with salt and pepper. Place fish on a grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.
CALORIES 216 (34% from fat); FAT 8.1g (sat 2g,mono 3.7g,poly 1.6g); IRON 1.6mg; CHOLESTEROL 62mg; CALCIUM 17mg; CARBOHYDRATE 2.2g; SODIUM 439mg; PROTEIN 31.8g; FIBER 0.5gCooking Light, JUNE 2006
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