22 Mar MARRAKESH MONKFISH WITH CHERMOULA
1 small red onion, finely chopped
2 tbsp roasted garlic, purée
1 fresh red chili, seeded and finely chopped
3 tbsp chopped cilantro
2 tbsp chopped fresh mint
1 tbsp ground cumin
1 tbsp paprika
generous pinch of saffron strands
1/4 cup olive oil
juice of 1 lemon
2 lb monkfish fillets, skinned
salad and whole wheat pita bread
– To make chermoula*, mix the onion, garlic, chili, cilantro, mint, cumin, paprika, saffron, olive oil, lemon juice and salt in a bowl.
– Cut the monkfish into cubes. Add them to the spice mixture in the bowl. Mix well to coat, cover and leave in a cool place for 1 hour.
– Thread the monkfish on to skewers and place on a rack over a broiler. Spoon over a little of the marinade.
– Broil the monkfish skewers, close to the heat, for 3 minutes on each side, until cooked through and lightly browned. Serve with salad and warm pita bread.
*Chermoula is a Moroccan spice mixture, which is used as a marinade for poultry and fish.