Seared Swordfish with Chermoula

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    10mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    811

Chermoula is a heady mixture of herbs, spices and citrusy lemon that pairs deliciously with meaty swordfish.

recipe updated 1 Mar 2019

Ingredients

  • Coriander icon
    Coriander
    25g
  • Fresh parsley icon
    Fresh parsley
    25g
  • Paprika icon
    Paprika
    4g
  • Ground cumin icon
    Ground cumin
    2g
  • Chilli flakes icon
    Chilli flakes
    0g
  • Lemon juice icon
    Lemon juice
    53g
  • Garlic clove icon
    Garlic clove
    12g
  • Sunflower oil icon
    Sunflower oil
    59ml
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Swordfish icon
    Swordfish
    700g
  • Olive oil icon
    Olive oil
    0ml
  • Couscous icon
    Couscous
    as needed

Tools

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

Step preview

  1. Prep and set aside garlic clove: peeled
  2. Get a clean food processor bowl
  3. Add torn coriander
  4. Add torn fresh parsley
  5. Add paprika
  6. Add ground cumin
  7. Add chilli flakes
  8. Add lemon juice
  9. Add prepared garlic clove
  10. Add sunflower oil
  11. Add salt & pepper
  12. Blend until mixture comes together
  13. Prepare a clean work surface
  14. Add swordfish
  15. Transfer herb mixture to fish
  16. Get a clean frying pan
  17. Brush with olive oil
  18. Heat - high heat
  19. Transfer fish to frying pan
  20. Cook each side in frying pan until cooked through - approx 4 min
  21. Serve with couscous
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