Name: Moroccan Grilled Fish Brochettes
Yield: Serves Four to Six
Cuisine: Moroccan
Ingredients: 3–4 green (bell) peppers, cut into 2.5–5 cm/1–2 in pieces; 30 ml/2 tbsp chopped fresh coriander (cilantro) or parsley; 675 g/1½ lb firm-fleshed white fish, such as haddock, halibut, sea bass, snapper or turbot, cut into 2.5–5 cm/1–2 in cubes; 2.5–5 ml/½–1 tsp salt; 2–3 pinches of cayenne pepper; 60 ml/4 tbsp olive oil; 2.5 ml/½ tsp paprika; 30 ml/2 tbsp lemon juice; 2.5 ml/½ tsp ground cumin; 2 lemon wedges, to serve; 5 garlic cloves, chopped

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Serve these delicious kebabs with potatoes, aubergine slices and strips of red pepper, which can be cooked on the barbecue alongside the fish brochettes. The spice and herb marinade is called Chermoula, and is a favourite of Moroccan Jews. The Jews of fez are said to make a particularly delicious Chermoula.

Ingredients

5 garlic cloves, chopped
2.5 ml/½ tsp paprika
2.5

Method

Put the garlic, paprika, cumin, salt, cayenne pepper, oil, lemon juice and coriander or parsley in a large bowl and mix together. Add the fish and toss to coat. Leave to marinate for at least 30 minutes, and preferably 2 hours, at room temperature, or chill overnight.

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Ingredients

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