Swordfish Tagine with Chermoulla

A full plate courtesy of the Moosewood Low-Fat Favorites cookbook. Swordfish is baked in a lemony cilantro sauce with onions, carrots, ginger, garlic, and tomatoes. We served it over a couscous with onions and peas, a recipe also from Moosewood.

Chris says:


Lisa says:

And cilantro-y! I love that sauce.

Carrie says:

Wow, I can’t believe I ate this whole thing, but it actually seems pretty light!

Chris says:

It is pretty light — the fish is just baked with lemon juice, herbs, and vegetables… definitely keeps the fish moist.

Swordfish Tagine with Chermoulla
1 1/2 pounds swordfish
1 onion, thinly sliced
1 carrot, thinly sliced
1/2 teaspoon salt
1 cup chopped fresh cilantro
10 garlic cloves, minced
2 tablespoons grated fresh ginger root
4 teaspoons ground cumin
1 cup fresh lemon juice
1 fresh chile, seeded, minced
2 large tomatoes, chopped
salt to taste

Preheat the oven to 350F.

Rinse the fish fillets and set them aside. Prepare a glass baking dish with cooking spray or oil very lightly. Arrange the onions and carrots in a layer to cover the bottom of the dish and place the fillets on top. Lightly sprinkle them with salt.

In a blender or food processor, combine the cilantro, garlic, ginger, cumin, lemon juice, chile and half the chopped tomatoes and puree for form a smooth sauce. Add salt to taste. Pour the sauce evenly over the fish and vegetables and top with remaining chopped tomatoes. Cover tightly with foil and bake for 30 to 40 minutes, until the fish flakes easily with a fork (about 140F internal temperature).

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