Grilled swordfish skewers with chermoula sauce
These swordfish kebabs are threaded with cherry tomatoes, zucchini and yellow bell peppers. The chermoula sauce, a marinade of olive oil with cilantro, garlic, paprika, cumin and a pinch of saffron, can be used 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.
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Chermoula sauce
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
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.
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 21/2 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.
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