Chermoula Swordfish Skewers with Lemon
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Ingredients
- 600 g swordfish steaks, cut into chunks
- 3 garlic cloves
- 3 tbsp fresh coriander, chopped
- 1 tsp ground cumin
- 1 tsp paprika
- 2 lemon
- 1 red pepper, cut into chunks
- 1 red onion, cut into chunks
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 358 kcal
- Protein
- 31.5 g
- Carbohydrate
- 8 g
- of which sugars
- 5.3 g
- Fat
- 20.7 g
- of which saturates
- 4.2 g
- Fibre
- 4.2 g
- Salt
- 0.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the garlic, coriander, ground cumin, paprika, the juice of 1 lemon and the olive oil to make the chermoula, then toss the swordfish chunks through it and leave to marinate for 15 minutes.
- 2
Thread the swordfish onto skewers, alternating with the red pepper and red onion chunks.
- 3
Heat a griddle pan or grill to high and cook the skewers for 8-10 minutes, turning occasionally, until the swordfish is cooked through and the vegetables are lightly charred.
- 4
Cut the remaining lemon into wedges and serve alongside the skewers.
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