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Moroccan Fish Skewers with Saffron

Course: MAIN COURSES
Servings: 6 skewers

Ingredients

  • 500 gram firm white fish I used Kingklip
  • juice of 1 lemon + extra for serving
  • 1 tspn garlic minced
  • pinch of saffron
  • 1/4 cup/60ml light olive oil + extra for greasing
  • 1/4 cup coriander leaves
  • 1 tspn table salt
  • 2 tspn chilli flakes
  • 1 small red onion + 1 if you are using them in the skewers
  • 1 tspn ground coriander seeds
  • 1 tspn paprika
  • cherry tomatoes optional

Instructions

  • To make the marinade add the lemon juice, garlic, saffron, olive oil, coriander leaves, salt, chilli flakes, red onion, paprika and ground coriander to a blender. Blend into a smooth paste. You can add a few drops of water just to loosen the ingredients when blending, only if required.
  • Cut the fish into cubes., about 3 x 3 cm. Add the marinade to the fish and mix it into the fish> Refrigerate for half an hour
  • Soak skewers in some water for about 30 minutes, this will help prevent it from burning on the grill
  • Thread the fish into the skewers. If you are using peppers, onion and tomatoes you can add them in between the fish
  • Grill on a hot braai or in a griddle pan, on the stovetop on medium-high heat. I grease a piece of foil with some oil, place it on the braai grill and then I cook my skewers on the foil. You can place it straight on the grill if you are comfortable with that. Serve hot with a drizzle of lemon juice and a fresh salad