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
- Place fish cubes in a bowl.
- 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.
- 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.
- Spread any remaining marinade over the fish cubes as the brochettes are turned.
- Garnish with parsley sprigs and serve with small bowl of extra salt and hot paprika.
BON APPÉTIT
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