Moroccan Broiled Fish Skewers or FilletsPrep: 15 min Cook: 10 min Servings: 4by John Spottiswood300 recipes>
This is a tasty Moroccan dish that you are sure to love. Serve it over salad, cous cous, bulgar pilaf, or white or brown rice. We've used thick white fish but also thinner fish like catfish or tilapia when they are more reasonable. You can't skewer them, but you can broil the whole fillet (see picture). It also works with salmon on skewers. This is quick and easy to throw together and packs a nice flavor.
- 1 1/2 pounds thick fillets of firm-fleshed white fish (monkfish,haddock,cod - or try tilapia, catfish, salmon, tuna, etc.)
- 1/2 onion, peeled and very finely chopped
- 2 garlic cloves, peeled and finely chopped
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 generous pinch powdered saffron or 2 tablespoons saffron liquid
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Combine the onion, garlic, cilantro, parsley, paprika, cayenne pepper, saffron, salt, olive oil and lemon juice in a bowl.
- Cut the fillets of fish into 1-inch cubes if skewering, add them to the bowl of herbs and spices. Stir well to ensure the fish is covered. Set aside to marinate for at least 2 hours, stirring occasionally.
- Thread the cubes of fish onto metal skewers and place under a hot broiler for about 8 minutes, or until cooked through, turning them once. If using whole fillets, marinate in a baking dish for two hours and then broil on a baking sheet lined with tin foil for 8-10 minutes, turning once.
- To serve, place the skewers or fillets of fish with the lemon quarters on a bed of fresh, mixed salad leaves, or on top of cous cous, bulgar, or rice..
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