Moroccan Fish Skewers

Ingredients

• 0.5 tsp Coriander seeds
• 1 tsp cumin
• 5 black peppercorns
• 2 dried chili peppers
• 0.1 g saffron strands (1 packet)
• 1 onion
• 3 Garlic cloves
• 1 bunch fresh cilantro
• 1 Lime
• 1 tbsp red wine vinegar
• 3 tbsp olive oil
• Sea salt
• 400 g stonefish fillet
• 200 g swordfish fillet

Instructions

1. 1.

   Roast coriander seeds, cumin and peppercorns in a pan until aromatic smoke rises.

2. 2.

   Finely grind the dried chili peppers and saffron strands in a mortar or food processor.

3. 3.

   Peel and finely chop onion and garlic. Wash cilantro, shake dry, pluck leaves and finely chop.

4. 4.

   Squeeze lime juice. Combine ground spices, onions, garlic and cilantro with 3 tbsp lime juice, vinegar and olive oil in a bowl to make the Chermoula seasoning; season with salt.

5. 5.

   Rinse fish fillets, pat dry and cut into ~2 cm cubes. Toss fish pieces in about two‑thirds of the Chermoula and marinate in the refrigerator for at least 1–2 hours.

6. 6.

   Thread fish cubes onto four long wooden skewers and grill over medium‑high charcoal or in a grill pan for 2 minutes per side. Serve with remaining Chermoula.