Grilled Moroccan Swordfish Kebabs
Many shy away from making fish at home thinking that fish is difficult requiring a higher degree of cooking to master or just unaware of how easy fish is to prepare. Fish is a healthy alternative to meat along with being an integral element of the Mediterranean diet which I follow so we eat fish regularly. Fish is so versatile lending to using many different seasoning especially with white body fish such as swordfish, cod, halibut, just to name a few. With this recipe I flavored swordfish with traditional Moroccan spices, skewed then grilled to perfection. If you are intimidated by making fish grilling is a great to start to gain confidence and enjoy a healthy fish meal.
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoons turmeric
1 tablespoon minced thyme
1/2 teaspoon crushed red pepper
2 pounds swordfish steaks sliced 1 1/2 inches thick, cut into 1 1/2-inch cubes
In a large, shallow dish, combine the olive oil, lemon juice, garlic, cumin, turmeric, thyme and crushed red pepper. Add the swordfish and stir to coat with the marinade. Refrigerate for 1 hour.
Light the grill preheating to 450F. Thread the swordfish onto 6-inch skewers. Season with salt. Grill the kebabs over a hot fire, turning once, until lightly charred and cooked through, about 8 minutes.