A flavorful Moroccan-inspired grilled fish dish featuring a rich marinade with spices, herbs, and citrus.
Yield: 4
Materials
Main Ingredients
- 4 fresh thick white fish fillets (snapper or swordfish)
- 80 g pitted chopped green olives
- 1 thinly sliced lemon Approximately 1 medium lemon
- 3 tablespoons chopped fresh mint
Marinade
- 2 tablespoons toasted cumin seeds
- 1 handful fresh coriander Approximately 15g
- 2 to taste chillies Adjust according to preference
- 4 cloves garlic
- 3 cm peeled fresh ginger
- 60 ml lemon juice
- 60 ml water
- 1 tablespoon smoked paprika
- 4 teaspoons sea salt
- 4 teaspoons sugar
- 125 ml olive oil
Instructions
Instructions
- Blend all marinade ingredients together, adding oil last.
- Remove to bowl and set aside.
- In a flat wide dish, pour marinade over fish fillets. Ensure the fillets are coated evenly.
- Let marinate for a minimum of 30 minutes (several hours is best).
- Heat flat grill or barbecue to medium heat (approximately 180°C). Oil grill.
- Grill fish for 5-6 minutes on each side. Baste with a small amount of marinade.
- Heat remaining marinade (do not boil). Add lemon slices and olives.
- Spoon a few tablespoons of hot marinade onto serving platter.
- Serve fish garnished with mint leaves.
Notes
Serve with thick yoghurt, a dollop of green chutney, and couscous for a complete meal.
A flavorful Moroccan-inspired grilled fish dish featuring a rich marinade with spices, herbs, and citrus.
Notes: Serve with thick yoghurt, a dollop of green chutney, and couscous for a complete meal.