Seared Swordfish with Chermoula

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
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Chermoula is a heady mixture of herbs, spices and citrusy lemon that pairs deliciously with meaty swordfish.

recipe updated 1 Mar 2019


  • Garlic clove icon
    Garlic clove
  • Coriander icon
    25g (about ¾ cup)
  • Fresh parsley icon
    Fresh parsley
    25g (about ½ cup)
  • Paprika icon
    2 tsp (4g)
  • Ground cumin icon
    Ground cumin
    1 tsp (2g)
  • Chilli flakes icon
    Chilli flakes
    about ½ teaspoon (0g)
  • Lemon juice icon
    Lemon juice
    4 tbsp (53g)
  • Sunflower oil icon
    Sunflower oil
    4 tbsp (59ml)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Swordfish icon
    700g (about 3 cups)
  • Olive oil icon
    Olive oil
    as needed
  • Couscous icon
    as needed


  • kCook icon Food processor
  • kCook icon Stove
  • kCook icon Food processor bowl
  • kCook icon Frying pan
  • kCook icon Work surface

Step preview

  1. Add coriander, fresh parsley, paprika, ground cumin, chilli flakes, lemon juice, garlic clove, sunflower oil and salt & pepper to a clean food processor bowl
  2. Blend until mixture comes together
  3. Add swordfish to a clean work surface
  4. Transfer herb mixture to fish
  5. Brush a clean frying pan with olive oil
  6. Heat - high heat
  7. Transfer fish to frying pan
  8. Cook each side in frying pan until cooked through - approx 4 min
  9. Serve with couscous in the frying pan
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