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MOROCCAN SPICED SWORDFISH BROCHETTES

The Island Chef
Print Recipe
Prep Time 6 hours
Cook Time 10 minutes
Course Canapes
Cuisine Moroccan

Equipment

  • Essential equipment 20 wooden skewers (15cm/6in) pre-soaked in cold water

Ingredients
  

  • 350 g 12oz swordfish steak, 2.5cm (1in) thick

For the marinade

  • 1 red pepper quartered and seeded
  • 1 red chilli seeded and chopped
  • 2 garlic cloves chopped
  • 2 tbsp chopped coriander
  • 2 tbsp chopped parsley
  • ½ tsp ground coriander
  • ½ tsp Harrisa spice
  • 1 tsp runny honey
  • Grated zest and juice of ½ lemon
  • 2 tbsp olive oil
  • 1 tsp salt and
  • ¼ tsp freshly ground black pepper
  • ½ tbsp oil optional

Instructions
 

  • Cut the swordfish into 20cubes (2.5cm/1in).
  • For the marinade, grill and peel the pepper quarters. Place peeled pepper quarters, chilli, garlic, fresh herbs, ground coriander, Harissa, honey, lemon, oil, and salt and pepper in a food processor or blender. Pulse to a thick paste.
  • Toss swordfish and marinade together in a glass bowl to coat each piece well. Cover and refrigerate for atleast 30 minutes.
  • Thread 1 swordfish cube on to each pre-soaked skewer.
  • Preheat grill. Alternatively, preheat a heavy frying pan with oil. Either grill or fry swordfish brochettes until cooked through, for 2-3 minutes on each side. Serve hot or warm.

GET AHEAD

  • Marinate swordfish up to 4 hours in advance. Store in an airtight container in the refrigerator.
  • Skewer up to 2hours in advance. Store in an artight container in the refrigerator.
  • Skewers can be grilled or seared 1 hour in advance, placed on an oven tray, covered with foil. and reheated in a hot oven for 5 minutes to serve.

Notes

If swordfish is not available, monkfish, king prawns or other firm fish can be used.
Keyword Canapes
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