Food and Wine Magazine Recipe Test: Swordfish with Charmoula

Recently, my husband gifted me a subscription to Food and Wine magazine.  This was my first recipe from the magazine, so I thought I'd share the process of kicking the tires for you.

You can find the full recipe here: http://www.foodandwine.com/recipes/arctic-char-with-charmoula

The original recipe is Arctic Char with Charmoula.  Marsh did not have Arctic Char, but the swordfish filets looked lovely and I hadn't prepped anything swordfish in a long time.

The charmoula was easy to make in a blender.  It did not have the pretty, slightly grainy texture of the sauce in Food and Wine magazine, but it was still salty, bursting with garlic, and abounding with freshness.  The cooking times held true for the swordfish filets.  I think swordfish may actually be a better accompaniment to the charmoula sauce.  Charmoula tastes like chimichurri, which I often associated with robust flavors of steak or grilled chicken.  The swordfish is meatier than char, so it stands up to the bold flavors.

Here's the end result, served with a Starbucks brown rice and veggie bowl salad I had leftover from a work lunch.  I'm a fan of the recipe, but as suggested above, would swap out a meatier fish like swordfish for the char or any delicate white fish.