Moroccan · Seafood
Swordfish Brochettes
Firm, meaty swordfish cubes marinated in chermoula and threaded onto skewers grill beautifully over charcoal, a favourite at Moroccan Atlantic-coast grill stands where fresh swordfish is landed daily.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 4
- Level
- Medium
Ingredients
- 700 g swordfish, cut into 3 cm cubes
- 3 garlic cloves
- Small bunch coriander and parsley
- 1 tsp cumin, 1 tsp paprika
- Juice of 1 lemon and 4 tbsp olive oil
- 1 green pepper and 1 onion, cut into chunks (optional, for skewering)
- Salt
Method
- 1
Make the marinade
Blend the garlic, herbs, cumin, paprika, lemon juice, oil and salt into a loose chermoula.
- 2
Marinate
Toss the swordfish cubes in the chermoula and marinate 20–30 minutes.
- 3
Thread the skewers
Thread the fish onto skewers, alternating with pepper and onion chunks if using.
- 4
Grill
Grill over hot charcoal or a grill pan for 2–3 minutes per side until just cooked through and lightly charred.
- 5
Serve
Serve hot with lemon wedges and khobz bread.
Chef's tips
- Don't over-marinate — the lemon in chermoula can start to 'cook' the fish if left too long.
- Swordfish is forgiving on the grill but still dries out if overcooked; pull it as soon as it's opaque throughout.
Frequently asked questions
What other fish works for brochettes?
Tuna and monkfish are good substitutes since they're firm enough to hold together on skewers.