Moroccan · Main course
Dakhla Grilled Swordfish in Chermoula
Swordfish runs through the rich waters off Dakhla, and its firm, meaty steaks are ideal for the grill — marinated in a bright chermoula, seared over coals until just cooked and finished with lemon. Dense and satisfying like a steak from the sea, it needs only a sharp salad and bread alongside.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Serves
- 4
- Level
- Easy
Ingredients
- 4 swordfish steaks, about 2 cm thick
- 1 large bunch coriander and parsley, chopped
- 5 garlic cloves, crushed
- 1 tsp cumin, 1 tsp paprika, 1/4 tsp cayenne
- Juice of 1 lemon and 5 tbsp olive oil
- Salt and lemon wedges to serve
Method
- 1
Make the chermoula
Blend the herbs, garlic, cumin, paprika, cayenne, lemon and olive oil into a green marinade.
- 2
Marinate
Coat the swordfish steaks in the chermoula and leave 20 minutes, keeping a little marinade back.
- 3
Heat the grill
Get the charcoal to an even, medium-high heat.
- 4
Grill
Grill the steaks 4–5 minutes each side, turning once, until just cooked through and marked but still juicy.
- 5
Serve
Rest a minute, spoon over the reserved chermoula and serve with lemon and a sharp salad.
Chef's tips
- Swordfish dries out if overcooked; pull it while the centre is only just opaque.
- Oil the grill and don't move the steaks until they release, for clean grill marks.
- Reserve some raw chermoula to spoon over at the end for a fresh, vivid finish.
Frequently asked questions
How do I keep swordfish from drying out?
Choose steaks at least 2 cm thick, marinate them in oil-rich chermoula and grill over a steady heat just until opaque — a couple of minutes too long makes it dry.
Can I use tuna instead?
Yes; tuna steaks grill the same way and are excellent left a little pink in the centre with the same chermoula.