Swordfish, the other other white meat

Cooking fish can be intimidating. It’s expensive and very easy to overcook or over-season. So over the years I’ve tended to stick with what I know, mainly shrimp and salmon, or something cheap like tilapia or catfish. That is, until my recent (and delicious!) encounters with swordfish.

Swordfish is a firm fish that stands up well to cooking on the grill, and can handle a little more seasoning and spice than some other fish dishes. As with any other fish it will dry out when it’s overcooked, but unlike other fish it does not necessarily “flake” when it’s done. Simply look for it to turn white and opaque with a little bit of pink at the center.

Grilled swordfish is absolutely delicious, it absorbs the smoky flavor of the grill with a firm texture almost like steak.  This recipe is for a swordfish kebab, seasoned with Moroccan spices and grilled briefly.  The end result is a moist, firm and flavorful fish that doesn’t really taste “fishy” at all. It’s a great complement to a main dish salad, or serve with vegetables and rice.

Swordfish Brochettes (Qotbane de Hut)
1 lb. swordfish, cut into 1-inch cubes
1/2 c. Italian parsley, chopped
¼ tsp. cayenne
1 1/2 tsp. ground cumin
1 tsp. paprika
2 garlic cloves, minced

Mix swordfish with other ingredients and season with sea salt. Leave to marinate at least 2 hours (I marinated overnight and grilled in the morning).

Thread onto skewers and grill 2-3 minutes on each side.

Adapted from: Café Morocco by Anissa Helou

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