How to not burn skewers on the grill, plus a recipe for swordfish skewers

For a simple dinner recipe, give these swordfish skewers a try. Thread generous cubes of swordfish with tomatoes and colorful vegetables, then grill over a hot fire for a few minutes until the vegetables are softened and the fish is firm and opaque. Flavor the fish with a quick chermoula sauce, brushing the skewers as they turn on the grill, then serve additional sauce with the skewers during the meal. Simple as the dish may be to prepare, it makes for a perfect light meal or first course, whether you’re planning for a weeknight dinner or weekend company.

KITCHEN PRO TIP: Next time you throw some skewers over a hot grill, take a little time to soak the skewers in water first before threading. This keeps the wood moist, and it won’t burn before the food is ready. Check out the video for more information.

GRILLED SWORDFISH SKEWERS WITH CHERMOULA SAUCE

Total time: 45 minutes | Serves 4

Note: The chermoula sauce can be used either for marinating, basting or just as a topping with fish, meat, poultry and vegetables. This recipe is quite easy and fast to prepare. Once made, the sauce can be kept in the refrigerator for a couple of days.

CHERMOULA SAUCE

2 large bunches cilantro, leaves only, chopped

4 cloves garlic, pressed

2 tablespoons paprika

1 tablespoon ground cumin

1 teaspoon salt

Pinch saffron, chopped

3 tablespoons olive oil

Juice of 1 small lemon

Up to ½ cup water, if desired

In the bowl of a food processor, combine the cilantro leaves, garlic, paprika, cumin, salt, saffron, olive oil and lemon juice. Pulse to form a sauce, thinning, if desired, with water. Cover and refrigerate until ready to use; the sauce can be made up to 2 days in advance.

SWORDFISH SKEWERS

2 pounds swordfish or seabass, cut into 1½-inch cubes

1 zucchini, sliced into ¼-inch rounds

16 cherry tomatoes

1 yellow bell pepper, cut into chunks

Oil

Salt and pepper

1. If using wooden skewers, soak them in hot water at least 20 minutes before threading. Thread the skewers, alternating fish with tomatoes and colorful vegetables until you have eight prepared skewers. Brush the skewers with oil and season each with a pinch of salt and pepper.

2. Heat the grill over medium-high heat and begin cooking the skewers. Grill until the fish is firm and opaque, and the vegetables have softened, about 2 ½ minutes on each side, brushing the skewers with chermoula sauce (use all of the sauce to flavor the skewers while grilling, or set some aside to serve with the finished skewers. Make sure any serving sauce has not come into contact with the raw fish). Serve immediately.

Each serving: calories, 432; protein, 42 grams; carbohydrates, 12 grams; fiber, 3 grams; fat, 25 grams; saturated, fat 5 grams; cholesterol, 129 mg; sugar, 5 grams; sodium, 760 mg

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