We eat a lot of fish and seafood all year round but even more so during the summer. Salmon & shrimp are the standard go-to seafood items around here with swordfish, tuna & lobster also making it onto the dinner table.

North Atlantic swordfish stocks are on the rebound from being overfished in the 1980s and early 1990s. They are listed as a “good alternative” by environmental watchdog groups. Pacific swordfish (those around Hawaii) were never in trouble. They get an “A” rating as a sustainable seafood choice by the Monterey Bay Aquarium.

Swordfish meat is so firm that it is always sold as steaks. The texture of the meat prevents it from falling apart, making it perfect for the grill. We typically do a simple olive oil-based marinade with lemon, salt & herbs, then grill the steaks but we had some friends from out of state stopping by recently and we wanted to do something more with the swordfish for them. Eric searched through our vast collection of cookbooks and came up with a great recipe in El Farol from Chef James Campbell Caruso. Our swordfish loving friends loved the dish as did Eric, Kelly, Gilbert & I!

Moroccan-Spiced Swordfish Skewers (adapted from El Farol: Tapas & Spanish Cuisine by Chef James Campbell Caruso) Serves 4-6

Ingredients:

• 2 1/2 pounds swordfish
• 1 1/2 teaspoons coriander seeds
• 1 1/2 teaspoons cumin seeds
• 1 1/2 teaspoons fennel seeds
• 2 whole star anise
• 1/2 teaspoon whole cloves
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1 small bay leaf
• pinch of saffron
• 2 tablespoons lime juice
• 6 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup olive oil
• 1 tablespoon kosher salt

Cut the skin off the swordfish and cut the meat into 30-40 large cubes. Thread them onto metal or bamboo skewers and set them aside in a glass baking dish.

Uniform cubes of swordfish will ensure even cooking.

Toast the coriander, cumin, fennel, star anise and cloves in a hot dry pan, until smoking.

The whole spices for the spice mix first get toasted.

Crush the whole spices in a mortar & pestle along with the bay leaf then add the salt, paprika, oregano & saffron, mixing well. Pull out any large pieces of the bay leaf that did not crush.

Grinding the whole spices will help them release even more flavor.

Combine the spice mix with the lime juice, garlic, cilantro, olive oil and kosher salt. Pour the marinade over the swordfish skewers and allow it to marinate for 3-4 hours.

The swordfish should marinate in the fridge for 3-4 hours.

Grill the skewers over medium heat on all sides until the pieces are firm, about 8 minutes total. Discard any marinade left in baking dish. Serve the swordfish with rice or couscous, if desired.

Fish & seafood are even more enjoyable in the summer on the grill!  ~Linda

Moroccan-Spiced Swordfish Skewers (adapted from El Farol: Tapas & Spanish Cuisine by Chef James Campbell Caruso) Serves 4-6

Ingredients:

• 2 1/2 pounds swordfish
• 1 1/2 teaspoons coriander seeds
• 1 1/2 teaspoons cumin seeds
• 1 1/2 teaspoons fennel seeds
• 2 whole star anise
• 1/2 teaspoon whole cloves
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1 small bay leaf
• pinch of saffron
• 2 tablespoons lime juice
• 6 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup olive oil
• 1 tablespoon kosher salt

Cut the skin off the swordfish and cut it into 30-40 large cubes. Thread the cubes onto metal or bamboo skewers and set them aside in a glass baking dish.

Toast the coriander, cumin, fennel, star anise and cloves in a hot dry pan, until smoking. Crush them in a mortar & pestle along with the bay leaf then add the salt, paprika, oregano & saffron, mixing well. Pull out any large pieces of bay leaf that did not crush. Combine the spice mix with the lime juice, garlic, cilantro, olive oil and kosher salt. Pour the marinade over the swordfish skewers and allow it to marinate for 3-4 hours. Grill the skewers over medium heat on all sides until the pieces are firm, about 8 minutes total. Discard any marinade left in baking dish. Serve with rice or couscous if desired.