See Also: Moroccan Swordfish(recipes)
Swordfish(medicine)
swordfish(dictionary)
swordfish(dictionary)
swordfish(encyclopedia)
swordfish test(medicine)
Harissa spiced swordfish(recipes)
Grilled Swordfish with Hot Red Sauce(recipes)
Swordfish with pomegranate molasses(recipes)
Seared swordfish steaks with salmoriglio(recipes)

Moroccan Swordfish (recipes)


Moroccan Swordfish

Yield: Makes 4 servings

Swordfish is a firm, full-flavored fish. It is a perfect match for this robust North African spice blend.





Ingredients:



4swordfish steaks (4 ounces each), about 1 inch thick

1tablespoon fresh lemon juice

1tablespoon apple cider vinegar

2-1/2teaspoons garlic-flavored vegetable oil

1teaspoon ground ginger

1teaspoon paprika

1/2teaspoon ground cumin

1/2teaspoon hot chili oil

1/4teaspoon salt

1/4teaspoon ground coriander

1/8teaspoon black pepper

2-2/3cups hot cooked couscous









Preparation:





1.Place swordfish in single layer in medium shallow dish. Combine lemon juice, vinegar, garlic-flavored oil, ginger, paprika, cumin, chili oil, salt, coriander and pepper in small bowl. Pour over swordfish; turn to coat both sides. Cover; refrigerate 40 minutes, turning once.2.Prepare grill for direct cooking. Discard marinade; grill swordfish, uncovered, over medium-hot coals 8 to 10 minutes or until swordfish is opaque and flakes easily when tested with fork, turning once. Serve with couscous.









Nutritional Information:







Serving Size:







Sodium

152 mg







Protein

27 g







Fiber

6 g







Carbohydrate

28 g







Cholesterol

45 mg







Saturated Fat

1 g







Total Fat

6 g







Calories from Fat

19 %







Calories

283









Dietary Exchange:







Meat

3







Starch

2