Moroccan Fish Skewers
Moroccan Fish Skewers - Minimal effort, maximum effect - a culinary blast at any party
Healthy, because
Even smarter
Nutritional values
This nutritious fish fillet brings a concentrated dose of iodine and protein, while the spices provide cell-protecting plant substances, and the fresh limes contain plenty of vitamin C.
The spice mix in this recipe is a classic Moroccan seasoning called Chermoula. If you have time, let the skewers sit overnight in this mix. This will make the skewers even more delicious when you grill them the next day!
(Percentage of daily recommendation)
| Calorie | 258 cal. | (12 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 32.2 μg | (54 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 11 mg | (92 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 7 μg | (2 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 476 mg | (12 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 73 μg | (37 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 203 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- ½ tsp Coriander
- 1 tsp Cumin
- 5 black peppercorns
- 2 dried chili peppers
- 1 pinch Saffron (about 0.1 grams)
- 1 onion
- 3 garlic cloves
- 1 bunch fresh cilantro
- 1 Lime
- 1 Tbsp Red wine vinegar
- 3 Tbsps olive oil
- Sea salt
- 14 ozs Dover sole
- 7 ozs Swordfish fillet
Kitchen utensils
Preparation steps
Toast coriander and cumin seeds and the peppercorns in a small dry pan just long enough to release the fragrant oils.
Finely grind dried chile peppers and saffron threads in a mortar (or food processor).
Peel and finely chop onion and garlic. Rinse cilantro, shake dry, pluck leaves and finely chop.
Squeeze juice from lime and combine 3 tablespoons juice with ground chile-saffron mixture, the onions, garlic, cilantro, vinegar and olive oil in a small bowl to form a thick sauce (chermoula). Season with salt.
Rinse fish, pat dry and cut into 2 cm (approximately 3/4-inch) pieces. Place fish in a bowl, add about 2/3 of the chermoula, turn to coat and let marinate for 1-2 hours in the refrigerator.
Thread the fish pieces onto 4 long wooden skewers and grill over medium-hot coals or in a hot grill pan for 2 minutes on each side. Serve with the remaining chermoula.
