Hawaii is swimming with swordfish.

Every where you look, swordfish here in Hawaii is like the salmon of the Northwest, but better. It’s quite inexpensive and abundant. Back home in Austin, I couldn’t resist and make a dish.

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Broiled Swordfish With Moroccan Flavors

By Mark Published: September 29, 2011

  • Yield: 2 (2 Servings)
  • Prep: 30 mins
  • Cook: 10 mins
  • Ready In: 2 hrs 40 mins

I surprised myself with this recipe. It was so delicate the flavor and the swordfish was extremely juicy. My Hawaii trip taught me well.



  1. Rinse swordfish, pat dry, and cut into 1 to 1 1/2 inch cubes
  2. Stir the remaining ingredients to make a paste add the fish and toss to coat well. Refrigerate for up to 2 hours
  3. Heat up the broiler
  4. Skewer w/ 4-5 pieces per skewer.
  5. Place in broiler. Turn occasionally, 8-10 minutes total.

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