This recipe comes from a Moroccan cookbook that I once found in a bargain book shop. You can either use the grill on your oven or BBQ them. They are really tasty and served with green salad they make a light meal. The coriander in this recipe refers to fresh leaves/cilantro, not the seeds. The preparation time includes time for marinating, otherwise it would only be about 15 minutes.
700 g thick firm white fish fillets, cut into 1 inch cubes (such as monkfish or cod)
1/2 onion, very finely chopped
2 garlic cloves, finely chopped
2 tablespoons fresh coriander, chopped
2 tablespoons flat leaf parsley, chopped
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 pinch saffron
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon lemon juice
Steps:
In a bowl mix all ingredients apart from the fish.
Add the fish to the marinade and make sure it is coated all over.
Leave to marinate for at least two hours, stirring from time to time.
Divide the fish onto four skewers. (Tip: If you use bamboo ones soak them in water beforehand to stop them from burning).
Place under a hot grill or onto the BBQ and leave for about 8 minutes or until cooked through.
Turn only once.
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To make the Balinese basic sauce combine all ingredients except the bay leaf in a food processor and blend, or use a classic mortar and pestle and pound until a smooth paste forms.
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