3/4 cup canned crushed tomatoes in thick puree
5 tablespoons olive oil
3 1/2 teaspoons lemon juice
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1/2 teaspoon dried oregano
1/4 teaspoon ground ginger
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/3 cup chopped flat-leaf parsley
4 swordfish steaks, about 1 inch thick (about 2 pounds in all)
Grilled Swordfish with Charmoula Recipe at Cooking.com
DIRECTIONS
Light the grill or heat the broiler. Put the tomatoes in a blender or food processor and add 4 tablespoons of the oil, the lemon juice, cumin, paprika, oregano, ginger, 3/4 teaspoon of the salt, 1/8 teaspoon of the pepper, and the parsley. Blend just until the mixture becomes a coarse puree.
Coat the swordfish with the remaining 1 tablespoon oil and sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill or broil the fish for 4 minutes. Turn and cook until golden brown and just done, about 4 minutes longer. Serve the sauce alongside.
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