- 1/4 bunch fresh flat-leaf parsley (about 50g), most of the bottom stems discarded, then finely chopped
- 2 cloves garlic, crushed to a fine paste
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/4 teaspoon dried chilli flakes
- Sea salt
- 750g swordfish, cut into 2.5cm cubes
Swordfish Brochettes by Anissa Helou
Anissa Helou
15th October 2018
Swordfish Brochettes by Anissa Helou
Swordfish Brochettes by Anissa Helou
Ingredients
Method
1. In a bowl large enough to hold the fish, mix together the parsley, garlic, cumin, paprika, chilli flakes and salt to taste. Add the fish and mix well. Leave to marinate for at least 2 hours, preferably longer, in the fridge.
2. Prepare a charcoal fire in an outdoor barbecue or preheat the grill to high.
3. Thread the cubes of fish on to eight or twelve long skewers (two skewers per person). Barbecue or grill the brochettes as near the heat as you can for 2 to 3 minutes on each side, or until the fish is done to your liking. Don’t overcook it or it will become dry and rubbery. Serve hot.
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