Los Angeles Times

Grilled swordfish skewers with chermoula sauce


45 minutes. Serves 4


2 large bunches cilantro,

leaves only, chopped

4 cloves garlic, pressed

2 tablespoon­s paprika

1 tablespoon ground


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 two days in advance.


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


Salt and pepper

Chermoula sauce

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 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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