EatSmarter exclusive recipe

Moroccan Fish Skewerswith Traditional Marinade

Moroccan Fish Skewers - Moroccan Fish Skewers - Minimal effort, maximum effect - a culinary blast at any party
Moroccan Fish Skewers - Minimal effort, maximum effect - a culinary blast at any party


Calories:258 kcal
Preparation:40 min
Ready in:160 min
1 serving contains (Percentage of daily recommendation)
Calories258 kcal(13%)
Protein31 g(62%)
Fat12 g(15%)
Carbohydrates4 g(2%)
Added Sugar0 g(0%)
Roughage1 g(3%)

Recipe development: EAT SMARTER


For skewers

½ teaspoonsCoriander seeds
1 teaspoonCumin seeds
5black Peppercorns
2dried Chile pepper
1 pinchSaffron threads (about 0.1 grams)
3Garlic clove
1 bunchfresh Cilantro
1 tablespoonRed wine vinegar
3 tablespoonsOlive oil
Sea salt
14 ouncesWolf fish fillet
7 ouncesSwordfish fillet

Kitchen Utensils

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


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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.


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