Swordfish With Chermoula

1. Combine garlic, spices, herbs, oil, juice and rind in a large bowl; remove half the mixture and reserve. Place fish in bowl; toss to coat all over in remaining chermoulla. Cover fish mixture and reserved chermoulla separately; refrigerate 3 hours or overnight.

2. Remove fish; discard marinade. Cook fish in large non stick frying pan until browned both sides and cooked as desired. Serve fish drizzled with reserved chermoulla.

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Nutrient	Quantity
Total fats	72.8444 g
Protein	719.0346 g
Carbohydrates	6.5158 g
Energy	3732.1534 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.0395 g
Water	2919.7883 g
Aspartic acid	0.0223 g
Calcium, Ca	4317.3521 mg
Lutein + zeaxanthin	459.4657 g
Fiber, total dietary	0.9576 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	479.581 g
Niacin	40.176 mg
Vitamin A, RAE	1128.1708 g
Arginine	0.0093 g
Riboflavin	5.4684 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total polyunsaturated 15:0	0.0006 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0055 g
Fatty acids, total saturated 20:1	0.1724 g
Glutamic acid	0.0189 g
Stigmasterol	0.06 mg
Sodium, Na	2476.7096 mg
Fatty acids, total saturated 16:1 undifferentiated	1.2269 g
Total lipid (fat)	72.8444 g
Manganese, Mn	0.1006 mg
Fructose	0.671 g
Proline	0.0162 g
Fatty acids, total saturated 16:0	9.4015 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0073 g
Sucrose	0.2623 g
Choline, total	2362.8097 mg
Sugars, total	1.8873 g
Serine	0.0103 g
Fatty acids, total saturated 10:0	0.0126 g
Fatty acids, total saturated 18:0	2.3367 g
Fatty acids, total saturated 20:4 undifferentiated	1.8859 g
Vitamin B-6	4.4061 mg
Selenium, Se	609.5125 g
Ash	44.0313 g
Fatty acids, total saturated 18:1 undifferentiated	41.4494 g
Pantothenic acid	0.1385 mg
Phenylalanine	0.011 g
Beta-sitosterol	0.04 mg
Copper, Cu	9.1138 mg
Betaine	0.054 mg
Thiamin	4.3911 mg
Retinol	1088.0025 g
Methionine	0.0032 g
Iron, Fe	53.0778 mg
Carbohydrate, by difference	6.5158 g
Phosphorus, P	6550.1551 mg
Folate, total	570.1749 g
Tocopherol, gamma	0.4885 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.8341 g
Alanine	0.0148 g
Cholesterol	1813.3374 mg
Valine	0.0131 g
Fatty acids, total saturated 18:2 undifferentiated	6.5559 g
Glycine	0.011 g
Carotene, alpha	0.8083 g
Glucose (dextrose)	0.6039 g
Fatty acids, total saturated 14:0	0.0748 g
Zinc, Zn	36.4946 mg
Isoleucine	0.009 g
Fatty acids, total saturated 12:0	0.001 g
Fatty acids, total polyunsaturated	11.9475 g
Fatty acids, total saturated 14:1	0.0012 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.0155 g
Vitamin A, IU	4434.1322 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.4352 g
Folate, DFE	570.1749 g
Tryptophan	0.0034 g
Vitamin C, total ascorbic acid	39.0984 mg
Phytosterols	121.248 mg
Fatty acids, total polyunsaturated 18:1 c	0.0024 g
Fatty acids, total saturated 20:0	0.2236 g
Tyrosine	0.0062 g
Vitamin B-12	36.2667 g
Vitamin K (phylloquinone)	167.0881 g
Fatty acids, total saturated	12.1325 g
Histidine	0.0046 g
Fatty acids, total monounsaturated	42.9178 g
Threonine	0.0093 g
Folate, food	570.1749 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Cryptoxanthin, beta	8.2467 g
Vitamin E (alpha-tocopherol)	26.164 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	1.1968 g
Magnesium, Mg	741.7077 mg
Lysine	0.0138 g
Potassium, K	8506.9843 mg
Cystine	0.0011 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	2 teaspoons	2.5617	0.8233	0.0265
Lemon juice	0.25 cup	13.42	4.209	0.1464
Olive oil	0.25 cup	477.36	0	54
Parsley	2 tablespoons	2.736	0.4811	0.06
cilantro	2 tablespoons	0.46	0.0734	0.0104
Garlic Clove	3	3227.7407	0	18.1334
cumin	1 teaspoon	7.875	0.929	0.4677
swordfish steak	8	3227.7407	0	18.1334
hot paprika	0.5 teaspoon	3227.7407	0	18.1334