Moroccan Fish Brochettes

Name: Moroccan Fish Brochettes
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 4 tablespoons chopped flat-leafed (Italian) parsley; 1 packet (heaped ½ teaspoon) powdered saffron; 1 teaspoon salt; ½ teaspoon sweet red pepper; ¼ teaspoon hot red pepper; 4 tablespoons olive oil; 2 tablespoons lemon juice; 1 clove garlic, peeled and finely chopped; 700 g/1½ lb white fish (daurade, monkfish, pageot, etc.); ½-1 Spanish onion, peeled and finely chopped; 2 tablespoons chopped fresh green coriander

Preparation info

Serves
4

Difficulty
Medium

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

700 g/1½ lb white fish (daurade, monkfish, pageot, etc.)
½-1

Africa
Morocco
Safi
El Jadida
Essaouira
Carthaginian
Azemmour
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Cut fish across the grain into 2.5 cm/1 inch steaks, then cut each steak into 2.5 cm/1 inch squares. Combine remaining ingredients and spoon over fish cubes. Mix well, and leave to marinate for at least 2 hours, or overnight.
To grill fish, place fish cubes on metal skewers and grill over charcoal, turning skewers until fish is lightly browned on all sides.