The double marination (First dry, then wet) helps to drive the spice flavor into the fish
1 1/2 pounds swordfish steaks, cut 1-inch thick
1 tablespoon plus 1 teaspoon orange zest (zest of about 2 oranges)
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 tablespoon plus 2 teaspoons finely minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup fresh squeezed orange juice (juice of about 1 large orange)
2 tablespoons olive oil
1/4 cup chopped parsley
orange wedges for garnish
1. Trim the swordfish, removing skin, gristle, and bone. Cut fish into 1-inch cubes (you should have about 20 cubes). Place in a medium bowl.
2. In a small bowl combine 1 tablespoon of the orange zest, paprika, cumin, 1 tablespoon of the garlic, 1/4 teaspoon of the salt, and a pinch of the black pepper. Mix well. Sprinkle mixture over swordfish cubes, tossing the fish as you sprinkle, making sure that the pieces of fish are evenly covered with the spice mixture. Cover bowl and refrigerate for 1 1/2 hours.
3. Whisk together well the orange juice, olive oil, remaining orange zest, and remaining garlic. Pour over swordfish, stirring to coat fish, and marinate at room temperature for 1 hour.
4. Prepare a moderately hot charcoal fire.
5. Remove swordfish pieces from marinade and dry well. Divide cubes among 4 skewers, about 5 cubes per skewer. Just before putting skewers on the grill, sprinkle swordfish with remaining salt and pepper.
6. Grill the swordfish kebabs over gray, ashy coals, turning, for about 10 minutes, or until the swordfish is medium-rare. Let sit for 5 minutes, remove from skewers, sprinkle with parsley, and serve immediately. Garnish the platter with the orange wedges.
Swing to another portion of the Mediterranean—the North African coast—for this swordfish-compatible blast of flavor. The double marination (first dry, then wet) helps to drive the spice flavor into the fish. Serves 4