I'm not a seafood fan, but I just love this Moroccan marinade/sauce! If you can't find hot paprika, you can substitute with 1/2 tsp sweet paprika and a good pinch of cayenne. Recipe is from AWW.

Ingredients

8 serv.

garlic cloves↗3
crushed
cumin↗1 teaspoon
hot paprika↗1⁄2 teaspoon
cilantro↗2 tablespoons
roughly chopped
parsley↗2 tablespoons
roughly chopped
olive oil↗1⁄4 cup
lemon juice↗1⁄4 cup
lemon rind↗2 teaspoons
finely grated
swordfish steaks8
(150 g)

Step-by-step instructions

1
Combine garlic, spices, herbs, oil, juice and rind in a large bowl; remove half the mixture and reserve. Place fish in bowl; toss to coat all over in remaining chermoulla. Cover fish mixture and reserved chermoulla separately; refrigerate 3 hours or overnight.
2
Remove fish; discard marinade. Cook fish in large non stick frying pan until browned both sides and cooked as desired. Serve fish drizzled with reserved chermoulla.

Source: food.com

Original recipe ↗

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