Swordfish en Cocotte with Carrots and Chermoula

Name: Swordfish en Cocotte with Carrots and Chermoula
Yield: Serves 4
Cuisine: French
Ingredients: 3/4 cup, packed fresh cilantro leaves; 5 tablespoons, extra-virgin olive oil; 2 tablespoons, juice from 1 lemon; 4 , medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons); 1 teaspoon, ground cumin; 1 teaspoon, paprika; 1/4 teaspoon, cayenne pepper; , Salt; 2 , medium carrots, peeled and grated; 4 , swordfish steaks (6- to 8-ounce), about 1 1/4 inches thick; , Ground black pepper

Main Courses
French
Fish & Seafood

Fish is well suited to a variety of preparations, so why not try fish en cocotte?

SERVES 4

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