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  • 6servings
  • 75minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons extra-virgin olive oil

  2. 2 garlic cloves, minced

  3. 2 teaspoons ground cumin

  4. 2 teaspoons sweet paprika

  5. 1/4 cup chopped flat-leaf parsley

  6. 1/2 teaspoon crushed red pepper

  7. 2 pounds swordfish steaks sliced

  8. 1 1/2 inches thick, cut into 1 1/2-inch cubes

  9. Salt

  10. Lemon wedges and harissa (see Note)

Instructions Jump to Ingredients ↑

  1. In a large, shallow dish, combine the olive oil, garlic, cumin, paprika, parsley and crushed red pepper. Add the swordfish and stir to coat with the marinade. Refrigerate for 1 hour.

  2. Light a grill. Thread the swordfish onto 6-inch skewers. Season with salt. Grill the kebabs over a hot fire, turning once, until lightly charred and cooked through, about 8 minutes. Serve hot, with lemon wedges and harissa .

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