Moroccan cuisine · Fish & Seafood

Brochettes de Poisson d'Agadir

Cubes of firm white fish marinated in chermoula, skewered with bell pepper and grilled over charcoal.

Ingredients · for 4 servings

• 700 g firm white fish fillet
• 2 red bell peppers
• 1 bunch fresh cilantro
• 1/2 bunch flat-leaf parsley
• 4 cloves garlic
• 1 tsp cumin
• 1 tsp paprika (sweet)
• 1/2 tsp turmeric
• 2 lemons
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. For the chermoula, finely chop the cilantro and parsley and mix with the grated garlic, cumin, paprika, turmeric, the juice of one lemon, 5 tbsp olive oil, salt and pepper.
2. Cut the fish fillet into 3 cm cubes, mix with two-thirds of the chermoula and marinate covered in the fridge for at least 1 hr.
3. Deseed the bell peppers and cut into pieces of the same size; soak wooden skewers in water for 20 min. so they don't burn.
4. Thread the fish and pepper pieces alternately onto the skewers, not pressing too tightly so the heat reaches everywhere.
5. Bring the grill to medium-high embers and grill the skewers for 6–8 min., turning every 2 min. and brushing with the remaining chermoula, until the fish has golden edges and is just set inside.
6. Drizzle the skewers with the remaining olive oil, arrange with wedges of the second lemon and serve immediately with flatbread.