Eli Sussman tops meaty grilled swordfish steaks with a smoky version of charmoula, the delectable Moroccan herb sauce. Slideshow:  Grilled Fish Recipes 

Eli Sussman
November 2014

Gallery

Credit: © Christina Holmes

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a grill pan. Brush the fish with 2 tablespoons of the olive oil and season with salt and black pepper. In 2 batches, cook the fish over moderate heat until browned on one side, 3 minutes. Turn the steaks and top each with 1/2 tablespoon of butter. Grill until the fish is just cooked through, 2 minutes longer. Transfer to serving plates.

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  • Meanwhile, in a bowl, mix the remaining 1/2 cup of olive oil with the remaining ingredients and season with salt and black pepper.

  • Spoon the vinaigrette over the swordfish and serve.

Suggested Pairing

Aromatic white blend.

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