Hawaii is swimming with swordfish. – WAVECENTRAL

Ingredients

• Yield: 2 (2 Servings)
• Prep: 30 mins
• Cook: 10 mins
• Ready In: 2 hrs 40 mins
• 1/4 cup fresh cilantro minced
• 1/4 cup onions minced (substituted with 5 garlic cloves, since I didn't have onion on hand)
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1 tsp salt
• 1 tsp pepper
• 1/4 cup olive oil
• 2 swordfish steaks about 1 lbs worth
• Rinse swordfish, pat dry, and cut into 1 to 1 1/2 inch cubes
• Stir the remaining ingredients to make a paste add the fish and toss to coat well. Refrigerate for up to 2 hours
• Heat up the broiler
• Skewer w/ 4-5 pieces per skewer.
• Place in broiler. Turn occasionally, 8-10 minutes total.
• Cuisine: Seafood
• Course: Entrée
• Skill Level: Moderate
• Cilantro
• Cinnamon
• Coriander
• Cumin
• Fish
• Moroccan
• Skewer
• Swordfish