Charmoula Marinated Swordfish

1/3 cup chopped fresh cilantro
3 tablespoons fresh lemon juice
2 teaspoons extravirgin olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon ground ginger
2 garlic cloves, minced
6 (6-ounce) swordfish steaks (about 1 1/2 inches thick)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
6 lemon wedges

Combine first 8 ingredients in a large zip-top plastic bag. Add fish to bag; seal and marinate in refrigerator 1 hour, turning occasionally.

Prepare grill.


Remove fish from bag; discard marinade. Sprinkle fish with salt and pepper. Place fish on a grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.
from Cooking Light