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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Grilled Swordfish Steaks with Chermoula

Source: dLife

Swordfish with a fresh lemon caper herb sauce.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	427.3

Total Carbs	4.0 g

Dietary Fiber	1.2 g

Sugars	0.6 g

Total Fat	21.2 g

Saturated Fat	4.3 g

Unsaturated Fat	3.4 g

Potassium	1024.8 mg

Protein	52.0 g

Sodium	757.1 mg

Dietary Exchanges 21.2 Fat, 0.3 Vegetables, 0.1 Fruits, 7.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 tbsp olive oil 2.0
2 tsp paprika 1.0
1 tsp kosher salt 1.0
1 tsp ground cumin 1.0
1 tsp black pepper 4.0
4 each medium garlic cloves 2.0
2 cup chopped parsley 2.0
2 cup fresh cilantro 4.0
4 tbsp capers 4.0
4 tsp fresh lemon peel 0.5
0 1/2 cup fresh lemon juice 64.0
64 oz swordfish fillets 2.0
2 tsp salt and pepper 4.0
4 tbsp extra virgin olive oil

Directions

In a food processor combine the olive oil, paprika, salt, cumin, pepper, and garlic until garlic is finely chopped. Add parsley and cilantro leaves, capers, rind, and juice. Pulse until herbs are coarsely chopped. Set aside and allow flavors to meld.
Turn all grill burners on high, cover, and heat the grill until very hot, about 15 minutes. Scrape the grate if it needs to be cleaned.
Brush the fish with olive oil and sprinkle generously with salt and pepper. Lightly dip a wad of paper towels in oil, and holding the paper towels with long handled tongs, wipe the cooking grate.
Grill the swordfish, uncovered, turning once over the hottest part of the grill, until steaks are streaked with grill marks, 7 to 9 minutes. Turn the heat down to medium and cook, covered, turning once, until the center is no longer translucent, 4 to 6 minutes. Serve immediately with sauce and lemon wedges.