A flavorful Moroccan-inspired grilled fish dish featuring a zesty marinade with herbs, spices, and citrus.
Yield: 4
Materials
Main Ingredients
- 4 fresh thick white fish fillets (snapper or swordfish)
- 80 ml pitted chopped green olives
- 2 slices thinly sliced lemon Adjust quantity as needed
- 60 ml chopped fresh mint
Marinade
- 40 ml toasted cumin seeds
- 1 handful fresh coriander
- 2 chillies (to taste) Adjust quantity as needed
- 4 cloves garlic
- 3 cm peeled fresh ginger
- 80 ml lemon juice
- 80 ml water
- 20 ml smoked paprika
- 10 ml sea salt
- 10 ml sugar
- 120 ml olive oil
Instructions
Instructions
- Blend all marinade ingredients together except olive oil until smooth.
- Slowly add olive oil while blending to emulsify.
- Place fish fillets in a dish and pour marinade over them. Ensure they are well-coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to infuse.
- Preheat grill to medium-high heat (approximately 200°C).
- Grill fish for 3-4 minutes on each side or until cooked through.
- Serve with remaining marinade drizzled over the top.
Notes
Adjust the amount of chillies according to your spice preference.
A flavorful Moroccan-inspired grilled fish dish featuring a zesty marinade with herbs, spices, and citrus.
Notes: Adjust the amount of chillies according to your spice preference.