SWORDFISH KEBABS (Moroccan, for four as a main course)

The dry marinade used here is typically Moroccan, combining fresh herbs with spices.  It is also used, with slight variations, for meat kebabs.

1-1/2 pounds swordfish steaks (1 inch thick), skin discarded and fish cut into 1 inch cubes

1 cup finely chopped fresh flat-leaf parsley

2 garlic cloves, crushed

¼ teaspoon dried hot red pepper flakes

2 teaspoons ground cumin

2 teaspoons paprika

scant ½ teaspoon salt, or to taste

lemon wedges to accompany

½ cup muhammara to accompany


1.  Toss fish with the next six ingredients in a large bowl and marinate, covered and chilled, stirring occasionally, 2 hours.

2.  While fish is marinating, prepare grill for cooking.

3.  Thread fish evenly on skewers.  (Use either eight 10 to 12 inch wooden skewers soaked in cold water 1 hour, or metal skewers). Heat a lightly oiled ridged grill pan until it is hot but not smoking and grill the kebabs, turning every couple of minutes, until the fish is browned and just cooked through, about 8 minutes total.  (You also could broil the kebabs on an oiled broiler rack 3 to 4 inches from heat, turning once, until just cooked through, about 6 minutes total.  Be sure not to leave them on the fire too long, or the fish will toughen and become rubbery. They can also be coo0ked on a charcoal grill.   When fire is medium-hot — you can hold your hand 5 inches above rack for 3 to 4 seconds — grill fish on lightly oiled grill rack, uncovered, turning once, until just cooked through, about 8 minutes total.)

adapted from Gourmet Magazine, June, 2002

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