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Moroccan Grilled Swordfish

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)363.8178
Energy (kCal)2679.4405
Carbohydrates (g)23.5096
Total fats (g)120.0372
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the swordfish steaks in a shallow baking pan and set aside. | 2. In a bowl, whisk together the olive oil, lemon juice, minced garlic, paprika, cumin, cayenne, salt, and black pepper until completely emulsified. Stir in parsley and cilantro. Set aside 1/2 cup of the marinade. Pour the remaining marinade over the swordfish in the baking pan, and refrigerate for at least 3 hours, or overnight. Turn the swordfish over in the pan halfway through marinating. | 3. Grill the swordfish until the flesh flakes easily, about 10 minutes per inch of thickness. Spoon the reserved marinade over the cooked swordfish, and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    swordfish steak 4 1613.8703 0.0 359.0408 9.0667
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    lemon juice 1/2 cup 26.84 8.418 0.42700000000000005 0.2928
    garlic clove 6 minced 26.82 5.9508 1.1448 0.09
    paprika 1 tablespoon 19.176 3.6713 0.9615 0.8765
    cumin 1 tablespoon ground 22.5 2.6544 1.0686 1.3362
    cayenne pepper 1/4 teaspoon 1.431 0.2548 0.054000000000000006 0.0777
    salt 1/2 teaspoon - - - -
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    parsley 1/2 cup chopped 10.8 1.899 0.8909999999999999 0.237
    cilantro 1/2 cup chopped 1.84 0.2936 0.1704 0.0416

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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