This floral, sweet, and savory curry inspired blend, which combines turmeric, clove, honey, and fenugreek, can be enjoyed raw when sprinkled into salads and yogurt, or roasted with vegetables and meats.

After 3 years of working together, Eric Ripert of Manhattan’s Le Bernardin and Lior Lev Sercarz of La Boîte have collaborated to create a unique line of spices - The Voyager Collection. The blends allow chefs and home cooks alike to elevate everyday dishes as well as elaborate preparations at home or while travelling.

Grilled Swordfish Kebabs with Massalis

Name: Grilled Swordfish Kebabs with Massalis
Yield: 4
Ingredients: 11⁄2 pounds swordfish filets, bloodline and skin removed, cut into 11⁄2 inch cubes; 1 Tbsp Massalis spice blend; ¼ cup extra virgin olive oil; 2 lemons, cut in half, for serving; Fine sea salt; Fresh ground black pepper

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Servings/Yield

Author:

Eric Ripert & La Boîte, “Voyager Collection”

Image of Grilled Swordfish Kebabs with Massalis

Ingredients

11⁄2 pounds swordfish filets, bloodline and skin removed, cut into 11⁄2 inch cubes
1 Tbsp Massalis spice blend
¼ cup extra virgin olive oil
2 lemons, cut in half, for serving
Fine sea salt
Fresh ground black pepper

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Directions

Combine the swordfish, extra virgin olive oil, and Massalis spice blend in a bowl, and marinate for 15-20 minutes.
Thoroughly clean the grill and turn on the heat. Slide a metal skewer through the marinated swordfish cubes.
Season the kebabs with salt and pepper, and grill over high heat.
Cook for 90 seconds on each of the 4 sides. Remove from the grill, and finish with freshly squeezed lemon juice and a drizzle of extra virgin olive oil.
These go nicely with a small green salad and some spiced rice.