Grilled swordfish skewers with chermoula sauce
Grilled swordfish skewers with chermoula sauce
Rating: (1 rated)
Recipe Yield: Total time: 45 minutes | Serves 4
Ingredients
2 large bunches cilantro, leaves only, chopped 4 cloves garlic, pressed 2 tablespoons paprika 1 tablespoon ground cumin 1 teaspoon salt Pinch saffron, chopped 3 tablespoons olive oil Juice of 1 small lemon Up to ½ cup water, if desired
Preparation

Step 1 In the bowl of a food processor, combine the cilantro leaves, garlic, paprika, cumin, salt, saffron, olive oil and lemon juice. Pulse to form a sauce, thinning, if desired, with water. Cover and refrigerate until ready to use; the sauce can be made up to 2 days in advance.

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