Swordfish Brochettes

Anissa Helou

Feast: Food of the Islamic World

“In Morocco, cooks cut both meat and fish for brochettes in very small pieces, but you can cut the swordfish to the size you prefer. Just remember to increase the cooking time accordingly. You can replace the swordfish with monkfish, tuna, or any other dense-fleshed fish. Marinating and grilling fish the Moroccan way makes for delicious quick summer meals and of course, the brochettes will be even more delectable if grilled over a charcoal fire. Serve with good bread and a salad of your choice.”—James Beard Award nominee Anissa Helou


  • One pound 10 ounces swordfish, cut into 1-inch cubes
  • 1/4 bunch finely chopped flat-leaf parsley
  • 2 minced cloves of garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1/4 teaspoon red pepper flakes
  • Sea salt to taste



In a bowl large enough to hold the fish, mix the parsley, garlic, cumin, paprika, pepper flakes, and salt to taste. Add the fish and mix well. Let marinate for at least 2 hours, preferably longer, in the refrigerator.

Prepare a charcoal fire in an outdoor grill or preheat the broiler to high.

Thread the pieces of fish onto 8 or 12 long skewers (two skewers per person). Grill or broil 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 cook it too long or it will become rubbery.


Excerpted from FEAST: Food of the Islamic World (Ecco, 2018). Copyright © 2018. Photographs by Kristin Perers.


4 to 6 servings