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Chermoula swordfish with spinach and radish salad
Chermoula swordfish with spinach and radish salad
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Chermoula spice blend adds bold Moroccan flavor to the fish.
Ingredients:
  • 82.50 ml fresh coriander leaves
  • 82.50 ml fresh mint leaves
  • 2 garlic cloves, crushed
  • 1 long fresh red chilli, deseeded, chopped
  • 2.50 gm ground cumin
  • 52.50 gm fresh lemon juice
  • 4 (about 150g each) swordfish steaks
  • 100g baby spinach leaves
  • 6 radishes, washed, trimmed, sliced
  • 4.60 gm olive oil
  • Olive oil spray
  • Lemon wedges, to serve
Instructions:
  • In a blender, combine coriander, mint, garlic, chili, cumin, and 2 tablespoons of lemon juice. Blend until smooth. Season with pepper to taste.
  • Place the swordfish in a glass dish, generously coat it with the coriander mixture, cover, and refrigerate for 2-3 hours for a flavorful marinade.
  • In a bowl, mix together spinach and radish. In a separate jug, whisk the oil and the rest of the lemon juice. Drizzle the dressing over the spinach mixture.
  • Generously coat a non-stick frying pan with olive oil spray and place over high heat. Sear swordfish for 1-2 minutes per side for a perfect medium doneness.
  • Plate the salad and swordfish separately on serving dishes. Accompany with lemon wedges on the side.

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