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🍽️ Moroccan Fish Skewers

258 kcal · 30 min · 4 servings

Ingredients

• 0.5 tsp coriander seeds
• 1 tsp cumin
• 5 black peppercorns
• 2 dried chili peppers
• 0.1 g saffron threads (1 packet)
• 1 onion
• 3 garlic cloves
• 1 bunch fresh coriander
• 1 lime
• 1 tbsp red wine vinegar
• 3 tbsp olive oil
• sea salt
• 400 g monkfish fillet
• 200 g swordfish fillet

Instructions

1. 1. Toast the coriander seeds, cumin, and peppercorns in a pan until you smell an aromatic smoke.
2. 2. Grind the dried chili peppers and saffron threads together with the toasted spices in a mortar or blender until very fine.
3. 3. Peel the onion and garlic and chop them finely.
4. 4. Wash the fresh coriander, shake it dry, and pick off the leaves.
5. 5. Finely chop the coriander leaves as well.
6. 6. Squeeze the lime to extract the juice.
7. 7. Mix the ground spice, onions, garlic, coriander leaves, 3 tablespoons of lime juice, vinegar, and olive oil in a bowl.
8. 8. Season the mixture with salt.
9. 9. Rinse the fish fillets and pat them dry with a kitchen towel.
10. 10. Cut the fish into cubes of about 2 centimeters in size.
11. 11. Toss the fish cubes in about two-thirds of the spice mixture.
12. 12. Let the fish marinate in the refrigerator for at least 1 to 2 hours.
13. 13. Thread the marinated fish pieces onto 4 long wooden skewers.
14. 14. Grill the skewers over medium-hot charcoal or in a grill pan.
15. 15. Grill the fish for about 2 minutes from each side.
16. 16. Serve the skewers with the remaining spice mixture.

Nutrition per serving

• kcal: 258
• Protein: 31 g · Fett/Fat: 12 g · Carbs: 4 g