Chermoula swordfish with spinach and radish salad

Chermoula swordfish with spinach and radish salad

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  • 0:20 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

Chermoula is a North African spice blend that adds rich Moroccan flavours to this fish.

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Low kilojoule, Nutrition information


  • 1/3 cup fresh coriander leaves
  • 1/3 cup fresh mint leaves
  • 2 garlic cloves, crushed
  • 1 long fresh red chilli, deseeded, chopped
  • 1 teaspoon ground cumin
  • 2 1/2 tablespoons fresh lemon juice
  • 4 (about 150g each) swordfish steaks
  • 100g baby spinach leaves
  • 6 radishes, washed, trimmed, sliced
  • 1 teaspoon olive oil
  • Olive oil spray
  • Lemon wedges, to serve


  • Step 1
    Place the coriander, mint, garlic, chilli, cumin and 2 tablespoons of lemon juice in the jug of a blender and blend until smooth. Season with pepper.
  • Step 2
    Place swordfish in a glass dish. Add coriander mixture and coat. Cover and place in fridge for 2-3 hours to marinate.
  • Step 3
    Combine spinach and radish in a bowl. Whisk oil and remaining lemon juice in a jug. Drizzle over the spinach mixture.
  • Step 4
    Spray a non-stick frying pan with olive oil spray. Place over high heat. Add swordfish and cook for 1-2 minutes each side for medium.
  • Step 5
    Divide salad and swordfish among serving plates. Serve with lemon wedges.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sodium
  • Low sugar


  • 1318 kj


  • 18g

    Fat Total

  • 4g

    Saturated Fat

  • 1g


  • 37g


  • 98mg


  • 72.54mg


  • 1g

    Carbs (sugar)

  • 2g

    Carbs (total)

All nutrition values are per serve
  • Author: Chrissy Freer
  • Image credit: Brett Stevens
  • Publication: Australian Good Taste



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