I found the original recipe in a book called Moroccan Food by R&R Publications Marketing Pty Ltd. The main changes I have made is in the quantity of spices I have used.
Hints & Tips
- GF, DF, Veg, SF
- Category: Dairy Free, Entree, Fish / Seafood, Gluten Free, Sugar Free, Vegetarian
Ingredients
- 750 grams White Fish Fillets, Skinned. I have used Swordfish Fillets and sometimes Marlin
- 1 Medium Red Onion, Finely Chopped
- 4 Cloves Garlic, Crushed
- 1/2 cup Fresh Coriander, Chopped
- 1/2 cup Fresh Flat Leaf Parsley, Chopped
- 1 tablespoon Ground Sweet Paprika
- 1/2 tablespoon Chilli Powder
- 1/3 cup Olive Oil
- 2 tablespoons Lemon Juice
Instructions
- Cut fish across grain into 2cm cubes.
- Combine all ingredients in a bowl and spoon over the fish.
- Mix well and leave to marinate for at least 2 hours or overnight.
- Place fish on metal skewers.
- Fish can be grilled, turning frequently, until browned on all sides or cooked in a large frying pan, turning until all sides cooked brown.
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