Samek kebab (Fish brochette)

 

                Monkfish and daurade are popular choices in Morocco, but any firm white-flesh fish will work well.

Serves 4

• 2 ml saffron threads, soaked in hot water
• 750 gr (1½ lb) thick white fish fillets, cut into 1 inch (2.5 cm) cubes
• 1 red onion, finely chopped
• 1 garlic clove, finely chopped
• 60 ml chopped Italian parsley
• 15 ml chopped fresh cilantro leaves
• 2 ml sea salt, plus extra for serving
• 2 ml sweet paprika
• 2 ml ground cumin
• 2 ml hot paprika
• 90 ml olive oil
• 30 ml lemon or lime juice
• Italian parsley sprigs, for garnish

1. Place fish cubes in a bowl.
2. Mix together the strained saffron water and the remaining ingredients except for the parsley sprigs ; spoon the mixture over the fish cubes, mix thoroughly but lightly, cover the bowl and chill for at least 4 hours.
3. Press the fish cubes onto skewers and broil (grill) over hot coals or under a preheated broiler ; cook about 4 minutes on each side, or until cooked through but not dry.
4. Spread any remaining marinade over the fish cubes as the brochettes are turned.
5. Garnish with parsley sprigs and serve with small bowl of extra salt and hot paprika.

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