1 Small skillet, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Mortar, 1 Grill pan, 4 Wooden skewers, 1 Citrus juicer
1 Toast coriander and cumin seeds and the peppercorns in a small dry pan just long enough to release the fragrant oils.
2 Finely grind dried chile peppers and saffron threads in a mortar (or food processor).
3 Peel and finely chop onion and garlic. Rinse cilantro, shake dry, pluck leaves and finely chop.
4 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.
5 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.
6 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.