Grilled swordfish skewers with chermoula sauce Recipe - Los Angeles Times

Ingredients

• 2 large bunches cilantro, leaves only, chopped
• 4 cloves garlic, pressed
• 2 tablespoons paprika
• 1 tablespoon ground cumin
• 1 teaspoon salt
• Pinch saffron, chopped
• 3 tablespoons olive oil
• Juice of 1 small lemon
• Up to ½ cup water, if desired
• 2 pounds swordfish or seabass, cut into 1½-inch cubes
• 1 zucchini, sliced into ¼-inch rounds
• 16 cherry tomatoes
• 1 yellow bell pepper, cut into chunks
• Oil
• Salt and pepper
• Chermoula sauce