Seared Swordfish with Chermoula
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 10mins
-
- Serves
- 4
-
- Calories
- 390
Chermoula is a heady mixture of herbs, spices and citrusy lemon that pairs deliciously with meaty swordfish.
recipe updated 8 Jun 2021
Ingredients
-
- Garlic clove
- 2
-
- Coriander
- 25 g
-
- Fresh parsley
- 25 g
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- Paprika
- 2 teaspoons
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- Ground cumin
- 1 teaspoon
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- Chilli flakes
- ½ teaspoon
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- Lemon juice
- 4 tablespoons
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- Sunflower oil
- 4 tablespoons
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- Salt & pepper
- as needed
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- Swordfish
- 700 g
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- Olive oil
- as needed
-
- Couscous
- as needed
Tools
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Food processor
-
Stove
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Food processor bowl
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Frying pan
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Work surface
Step preview
- Add coriander, fresh parsley, paprika, ground cumin, chilli flakes, lemon juice, garlic clove, sunflower oil and salt & pepper to a clean food processor bowl
- Blend until mixture comes together
- Add swordfish to a clean work surface
- Transfer herb mixture to fish
- Brush a clean frying pan with olive oil
- Heat - high heat
- Transfer fish to frying pan
- Cook each side in frying pan until cooked through - approx 4 min
- Serve with couscous