Moroccan cuisine · Fish & Seafood

Chlada Hout Meshwi

Warm salad of grilled white fish, peeled tomatoes, and red onions, dressed with cumin and lemon.

Ingredients · for 4 servings

• 600 g firm white fish fillet
• 4 tomatoes
• 1 red onion
• 1 bunch flat-leaf parsley
• 1 tsp cumin
• 1 tsp paprika (sweet)
• 2 cloves garlic
• 2 lemons
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Pat the fish fillets dry, rub with 2 tbsp olive oil, the juice of half a lemon, the paprika, salt, and pepper, and let sit for 15 minutes.
2. Heat a grill pan until very hot and grill the fillets for 3–4 minutes per side, until clear grill marks form and the flesh flakes easily with a fork.
3. Blanch the tomatoes in boiling water, peel, seed, and cut into 1 cm cubes; shave the red onion into paper-thin half-rings.
4. Finely grate the garlic and whisk with cumin, the juice of the remaining lemons, the rest of the olive oil, salt, and pepper into a dressing.
5. Break the still-warm fish into rough pieces, removing any bones, and loosely toss with the tomatoes, onion, and dressing — don't stir hard, so the pieces stay whole.
6. Sprinkle with the chopped parsley and serve the salad warm as an appetizer or with bread as a light main.