Chermoula swordfish with spinach and radish salad

Cooking Fish Chermoula swordfish with spinach and radish salad

Chermoula is a North African spice blend that adds rich Moroccan flavours to this fish.

Lables: High protein Low carb Low kilojoule Low sodium Low sugar Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Place the coriander, mint, garlic, chilli, cumin and 2 tablespoons of lemon juice in the jug of a blender and blend until smooth. Season with pepper.
  2. Place swordfish in a glass dish. Add coriander mixture and coat. Cover and place in fridge for 2-3 hours to marinate.
  3. Combine spinach and radish in a bowl. Whisk oil and remaining lemon juice in a jug. Drizzle over the spinach mixture.
  4. Spray a non-stick frying pan with olive oil spray. Place over high heat. Add swordfish and cook for 1-2 minutes each side for medium.
  5. Divide salad and swordfish among serving plates. Serve with lemon wedges.

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1/3 cup fresh coriander leaves
1/3 cup fresh mint leaves
2 garlic cloves, crushed
1 long fresh red chilli, deseeded, chopped
1 tsp ground cumin
2 1/2 tbsp fresh lemon juice
4 swordfish steaks
100g baby spinach leaves
6 radishes, washed, trimmed, sliced
1 tsp olive oil
Olive oil spray
Lemon wedges, to serve

Adv

Autors
Preparation time
20
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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