Best 4 Grilled Swordfish With North African Spice Rub Recipes
Embark on a culinary journey to the vibrant shores of North Africa, where grilled swordfish is transformed into a flavorful masterpiece with a tantalizing spice rub. This article presents a collection of delectable recipes that capture the essence of North African cuisine, offering a symphony of flavors that will delight your palate. From the classic Moroccan Chermoula marinade to the aromatic Algerian Harissa paste, these recipes showcase the diverse culinary traditions of the region. Explore the art of creating the perfect spice rub, ensuring that every bite of swordfish is infused with a harmonious blend of spices. Discover the secrets of grilling swordfish to achieve a tender, succulent texture, while maintaining its delicate flavor. Accompany your grilled swordfish with a selection of tantalizing side dishes, such as a refreshing tomato and cucumber salad, a creamy avocado salsa, or a zesty lemon-herb sauce. Each recipe is carefully curated to provide a comprehensive guide, making it easy for home cooks to recreate these North African delicacies in their own kitchens.
Let's cook with our recipes!
GRILLED SWORDFISH WITH A GRILLED MANGO SALSA
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium-high.
- Grill the corn, rotating occasionally, until charred, about 10 minutes. Cut the kernels from the cob. Meanwhile, grill the mangoes on each side until charred, about 2 minutes per side. Place the mangoes on a cutting board and let cool slightly, then rough chop and combine in a bowl with the corn, limes, lime juice, red onion, habanero, cilantro, avocado and salt.
- Combine the ancho chile powder, coriander and salt in a bowl. Brush the fish on both sides with the olive oil. Sprinkle the swordfish with the spice rub. Grill the swordfish until the outside is nicely charred and the interior is cooked through, about 4 minutes a side, depending on the thickness.
- Place the swordfish on plates, then season with salt and pepper and divide the salsa among them. Garnish with a drizzle of olive oil and some additional cilantro.
GRILLED MARINATED SWORDFISH STEAKS
Swordfish, with its firm, lean flesh, is an ideal candidate for grilling. It's not as forgiving as some fatty fish, like tuna and black sea bass, so proceed with caution. If you remove the fish from the fire when the center is still slightly pink, by the time it gets to the table it should be cooked through. A quick marinade of soy sauce, red wine vinegar, rosemary, garlic, coriander and cumin pairs beautifully with the meatiness of the fish, but do not marinate for more than 10 to 15 minutes, or the acid will break down the flesh and leave it mushy (or the flavor will overpower the fish). If you don't have a grill, this works equally well in a broiler. Serve this alongside a colorful pile of Pierre Franey's green bean and tomato salad. It's a summer meal you'll never forget. (Swordfish is on the Monterey Bay Aquarium's seafood watch list, but you can find sustainable options here.)
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a charcoal grill or broiler, or heat a grill pan.
- Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes.
- If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes. Turn and cook for 3 minutes more. Cook longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side. Serve with a string bean salad.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 22 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 4 grams, Sodium 458 milligrams, Sugar 0 grams, TransFat 0 grams
GRILLED SWORDFISH WITH NORTH AFRICAN SPICE RUB
Steps:
- For Yogurt Sauce:
- Whisk yogurt, chopped cilantro and minced garlic in small bowl to blend. Season with salt and pepper.
- For Spice Rub:
- Combine chopped onion, chopped garlic cloves, caraway seeds, ground coriander and cayenne pepper in bowl of processor. Process until onion and garlic are very finely chopped and past forms.
- Spread spice rub on each side of swordfish steaks, dividing equally. (Yogurt sauce and spice rub-coated fish can be prepared 4 hours ahead. Cover separately and refrigerate.)
- Prepare barbecue (medium-high heat) or preheat broiler. Brush grill or broiler pan and 1 tablespoon olive oil. Grill or broil swordfish steaks until fish is just cooked through, about 4 minutes per side. Transfer fish to plates. Top with dollop of yogurt sauce; garnish with lime wedges and serve.
CAJUN-STYLE GRILLED SWORDFISH
Swordfish steaks at 10oz are about 1 inch thick, so for any fish it should be cooked 10 minutes per 1 inch of thickness.
Provided by The Range Rover
Categories Cajun
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare a medium-hot grill.
- Brush the steaks with the oil.
- In a small bowl, combine the remaining ingredients and mix well.
- Coat the steaks evenly on all sides with the spice mixture.
- Grill each steak for 5 minutes on one side, then carefully turn and grill for 5 minutes more or until done.
Tips for Grilling Swordfish:
- Choose the right swordfish: Look for firm, moist swordfish with a mild, slightly briny smell. Avoid any fish that smells fishy or sour.
- Prepare the swordfish: Cut the swordfish into steaks or kebabs. If using steaks, score the flesh lightly to help it cook evenly. If using kebabs, soak the skewers in water for at least 30 minutes to prevent them from burning.
- Make the spice rub: Combine the cumin, coriander, paprika, cayenne pepper, salt, and black pepper in a small bowl. Rub the spice mixture all over the swordfish.
- Grill the swordfish: Preheat your grill to medium-high heat. Lightly oil the grill grates. Cook the swordfish for 4-5 minutes per side, or until it is cooked through. The fish should be opaque and flake easily with a fork.
- Serve the swordfish: Serve the grilled swordfish immediately with your favorite sides. Some popular options include grilled vegetables, rice, or couscous.
Conclusion:
Grilled swordfish is a delicious and healthy meal that is perfect for a summer cookout. The spice rub gives the fish a flavorful crust, while the tender, flaky flesh is cooked to perfection on the grill. Serve grilled swordfish with your favorite sides for a complete and satisfying meal.
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