Total time: 45 minutes | Serves 4
Note: The chermoula sauce can be used either for marinating, basting or just as a topping with fish, meat, poultry and vegetables. This recipe is quite easy and fast to prepare. Once made, the sauce can be kept in the refrigerator for a couple of days.
- 2 large bunches cilantro, leaves only, chopped
- 4 cloves garlic, pressed
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 1 teaspoon salt
- Pinch saffron, chopped
- 3 tablespoons olive oil
- Juice of 1 small lemon
- Up to ½ cup water, if desired
Step 1In the bowl of a food processor, combine the cilantro leaves, garlic, paprika, cumin, salt, saffron, olive oil and lemon juice. Pulse to form a sauce, thinning, if desired, with water. Cover and refrigerate until ready to use; the sauce can be made up to 2 days in advance.
- 2 pounds swordfish or seabass, cut into 1½-inch cubes
- 1 zucchini, sliced into ¼-inch rounds
- 16 cherry tomatoes
- 1 yellow bell pepper, cut into chunks
- Salt and pepper
- Chermoula sauce
- Salt and pepper
- Chermoula Sauce
Step 1If using wooden skewers, soak them in hot water at least 20 minutes before threading. Thread the skewers, alternating fish with tomatoes and colorful vegetables until you have eight prepared skewers. Brush the skewers with oil and season each with a pinch of salt and pepper.
Step 2Heat the grill over medium-high heat and begin cooking the skewers. Grill until the fish is firm and opaque, and the vegetables have softened, about 21/2 minutes on each side, brushing the skewers with chermoula sauce (use all of the sauce to flavor the skewers while grilling, or set some aside to serve with the finished skewers. Make sure any serving sauce has not come into contact with the raw fish). Serve immediately.
Calories 432; Protein 42 grams; Carbohydrates 12 grams; Fiber 3 grams; Fat 25 grams; Saturated fat 5 grams; Cholesterol 129 mg; Sugar 5 grams; Sodium 760 mg
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