In Morocco, cooks cut both meat and fish for brochettes in very small pieces, but you can cut the swordfish to the size you prefer. Just remember to increase the cooking time accordingly. You can replace the swordfish with monkfish, tuna, or any other dense-fleshed fish. Marinating and grilling fish the Moroccan way makes for delicious quick summer meals and of course, the brochettes will be even more delectable if grilled over a charcoal fire. Serve with good bread and a salad of your choice.
SERVES: 4 TO 6
INGREDIENTS:
- ¼ bunch flat-leaf parsley (2 ounces/50 g), most of the bottom stems discarded, finely chopped
- 2 cloves garlic, minced to a fine paste
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- ¼ teaspoon red pepper flakes
- Sea salt
- 1 pound 10 ounces (750 g) swordfish, cut into 1-inch (2.5 cm) cubes
INSTRUCTIONS:
- In a bowl large enough to hold the fish, mix the parsley, garlic, cumin, paprika, pepper flakes, and salt to taste. Add the fish and mix well. Let marinate for at least 2 hours, preferably longer, in the refrigerator.
- Prepare a charcoal fire in an outdoor grill or preheat the broiler to high.
- Thread the pieces of fish onto 8 or 12 long skewers (2 skewers per person).
- Grill or broil the brochettes as near the heat as you can for 2 to 3 minutes on each side, or until the fish is done to your liking.
- Don’t cook it too long or it will become rubbery.
- Serve hot.
