This dish features thick swordfish steaks marinated in chermoula , a traditional Moroccan herb and spice blend made with parsley, cilantro, garlic, lemon, cumin, and paprika. The fish is grilled until tender and juicy, served alongside charred zucchini , which soaks up any leftover marinade and smoke from the grill.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Chermoula
1 cup fresh cilantro leaves, loosely packed
1 cup fresh parsley leaves, loosely packed
3 cloves garlic, smashed
2 tsp ground cumin
1 tsp smoked paprika (or sweet paprika)
½ tsp ground coriander
½ tsp red pepper flakes (optional)
Zest and juice of 1 lemon
½ cup olive oil
Salt and pepper to taste
For the Swordfish & Zucchini
4 swordfish steaks (about 6 oz each, 1-inch thick)
2 medium zucchini, sliced into long planks
Olive oil, for brushing
Salt and pepper, to taste
Lemon wedges, for serving
Make the Chermoula Marinade
1
In a food processor or blender, combine:
Cilantro , parsley , garlic , cumin , paprika , coriander , red pepper flakes , lemon juice/zest , and olive oil .
Blend until smooth but slightly textured.
Season with salt and pepper to taste.
Marinate the Swordfish
2
Pat swordfish steaks dry and place them in a shallow dish.
Pour half of the chermoula over the fish and coat well.
Cover and refrigerate for 30–60 minutes (not longer or the citrus may toughen the fish).
Reserve the remaining chermoula for serving.
Prepare the Zucchini
3
Brush zucchini slices with olive oil and season with salt and pepper .
Set aside while grill heats up.
Grill the Swordfish & Zucchini
4
Preheat your grill or grill pan to medium-high .
Grill swordfish for about 4–5 minutes per side , depending on thickness, until opaque and grill-marked.
Grill zucchini slices for 2–3 minutes per side , until tender and slightly charred.
Plate and Serve
5
Arrange grilled zucchini on a serving platter.
Top with grilled swordfish steaks.
Spoon over the reserved chermoula .
Garnish with lemon wedges , extra herbs, or a drizzle of olive oil.
Tips for Success
6
Don’t over-marinate the swordfish; acidic marinades can "cook" the fish and change its texture.
Use a fish spatula for easier flipping on the grill.
Want more char? Press zucchini slightly into the grates while grilling.
Variations
7
Try with halibut , tuna , or firm tofu for pescatarian or vegetarian swaps.
Add a side of roasted chickpeas or harissa yogurt sauce .
Swap zucchini for eggplant , asparagus , or bell peppers .
Suggested Pairings
8
Serve with: Couscous, quinoa, or warm flatbread
Drink with: Sauvignon Blanc, dry rosé, or mint tea
Occasions: Summer grilling, Mediterranean dinners, light entertaining
Ingredients For the Chermoula
1 cup fresh cilantro leaves, loosely packed
1 cup fresh parsley leaves, loosely packed
3 cloves garlic, smashed
2 tsp ground cumin
1 tsp smoked paprika (or sweet paprika)
½ tsp ground coriander
½ tsp red pepper flakes (optional)
Zest and juice of 1 lemon
½ cup olive oil
Salt and pepper to taste
For the Swordfish & Zucchini
4 swordfish steaks (about 6 oz each, 1-inch thick)
2 medium zucchini, sliced into long planks
Olive oil, for brushing
Salt and pepper, to taste
Lemon wedges, for serving
Directions Make the Chermoula Marinade
1
In a food processor or blender, combine:
Cilantro , parsley , garlic , cumin , paprika , coriander , red pepper flakes , lemon juice/zest , and olive oil .
Blend until smooth but slightly textured.
Season with salt and pepper to taste.
Marinate the Swordfish
2
Pat swordfish steaks dry and place them in a shallow dish.
Pour half of the chermoula over the fish and coat well.
Cover and refrigerate for 30–60 minutes (not longer or the citrus may toughen the fish).
Reserve the remaining chermoula for serving.
Prepare the Zucchini
3
Brush zucchini slices with olive oil and season with salt and pepper .
Set aside while grill heats up.
Grill the Swordfish & Zucchini
4
Preheat your grill or grill pan to medium-high .
Grill swordfish for about 4–5 minutes per side , depending on thickness, until opaque and grill-marked.
Grill zucchini slices for 2–3 minutes per side , until tender and slightly charred.
Plate and Serve
5
Arrange grilled zucchini on a serving platter.
Top with grilled swordfish steaks.
Spoon over the reserved chermoula .
Garnish with lemon wedges , extra herbs, or a drizzle of olive oil.
Tips for Success
6
Don’t over-marinate the swordfish; acidic marinades can "cook" the fish and change its texture.
Use a fish spatula for easier flipping on the grill.
Want more char? Press zucchini slightly into the grates while grilling.
Variations
7
Try with halibut , tuna , or firm tofu for pescatarian or vegetarian swaps.
Add a side of roasted chickpeas or harissa yogurt sauce .
Swap zucchini for eggplant , asparagus , or bell peppers .
Suggested Pairings
8
Serve with: Couscous, quinoa, or warm flatbread
Drink with: Sauvignon Blanc, dry rosé, or mint tea
Occasions: Summer grilling, Mediterranean dinners, light entertaining
Chermoula-Marinated Swordfish with Grilled Zucchini
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