Swordfish Brochettes Recipe. Marinating and grilling fish the Moroccan way makes for delicious quick summer meals and, of course, the brochettes will be even more delectable if cooked over a charcoal fire. Serve them with good bread and a salad of your choice.
Qotbane del Hoot
In Morocco cooks cut both meat and fish for brochettes into 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.
Serves 4 to 6
1/4 bunch fresh flat-leaf parsley (about 50g), most of bottom stems discarded, then finely chopped
2 cloves garlic, crushed to a fine paste
2 teaspoons ground cumin
2 teaspoons paprika
1/4 teaspoon dried chilli flakes
750g swordfish, cut into 2.5cm cubes
In a bowl large enough to hold the fish, mix together the parsley, garlic, cumin, paprika, chilli flakes and salt to taste. Add the fish and mix well. Leave to marinate for at least 2 hours, preferably longer, in the fridge.
Prepare a charcoal fire in an outdoor barbecue or preheat the grill to high.
Thread the cubes of fish on to eight or twelve long skewers (two skewers per person). Barbecue or grill 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 overcook it or it will become dry and rubbery. Serve hot.
Feast by Anissa Helou is published by Bloomsbury ($80) Out now!