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.
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.
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.
Brush zucchini slices with olive oil and season with salt and pepper.
Set aside while grill heats up.
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.
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.
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.
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.
Serve with: Couscous, quinoa, or warm flatbread
Drink with: Sauvignon Blanc, dry rosé, or mint tea
Occasions: Summer grilling, Mediterranean dinners, light entertaining
4 servings