I had some leftover swordfish, so I went browsing for recipes on Food Network. It seemed like almost every recipe was citrus-y, but I wanted something different since I just did a citrus swordfish on Thursday. I finally found this recipe, which has some savory Moroccan flavors.
I had a craving for potatoes since I was good and avoided the buttery potatoes my friend ordered and offered me at brunch this morning, so I decided to make mashed potatoes to go with this fish. Chopped the potato pretty finely, then popped them into some boiling water for about 15 minutes. Then I turned my attention to the fish. I learned from Topher that putting sauce on something before putting it on the Foreman is a bad idea, so instead of coating the fish in the charmoula, I sprinkled just the dry spices on the fish before grilling. I then made the charmoula following the recipe almost exactly, except that I omitted the olive oil and the salt (for health reasons) and the olives (because I don’t like them). Once the potatoes were done, I tossed the swordfish onto the grill (I knew it would only take a few minutes, so I waited till the very end). Drained the potatoes and added cumin, coriander, pepper, paprika, and garlic to them (the same spices as in the charmoula), plus 1 tbsp nonfat sour cream to mash them. Finally, I added a dash of salt to the potatoes, and plated everything. Easy!
This was really tasty, but not knock-your-socks off amazing. The flavors blended really well together, and I liked mixing the mashed potatoes with the charmoula as well. Took about 20 minutes start to finish to make, which is pretty good, and it’s extremely healthy! I’ll be making this again.