Bright and delicious North African chermoula — a marinade (and sauce) made with olive oil, lemon, garlic, cilantro, and spices — takes grilled swordfish to the next level. Prep is super-fast: Just combine the chermoula ingredients to form a paste, rub it over the swordfish, and marinate 1 to 4 hours. (Love chermoula? Feel free to double that part of the recipe and save half to spoon over rice or sop up with bread.) Once you fire up the grill, your fish will be ready in about 10 minutes. Swordfish has the best texture served fully cooked (medium), but you want to be careful not to dry it out by overcooking. The latest version of the Yummly Smart Thermometer makes it easy because it has a swordfish setting and tells you when to flip your fish and take it off the heat. The recipe is a Yummly original created by David Bonom.