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Grilled Swordfish Steaks with Chermoula
Source: dLife

Swordfish with a fresh lemon caper herb sauce.

Rating:
Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

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
3 1/2 Fat , 1/2 Vegetables , 7 1/2 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 tbsp  olive oil
2 tsp  paprika
1 tsp  kosher salt
1 tsp  ground cumin
1 tsp  black pepper
4 each  medium garlic cloves
2 cup  chopped parsley
2 cup  fresh cilantro
4 tbsp  capers
4 tsp  fresh lemon peel
0 1/2 cup  fresh lemon juice
64 oz  swordfish fillets
2 tsp  salt and pepper
4 tbsp  extra virgin olive oil
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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