Fish is marinated in lemon, onions, paprika, and garlic, then skewered and grilled as kebabs. Plan ahead to marinate the fish at least 1 hour.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 2 to 3 pounds (900g-1.25 kg) filleted fish (halibut, sea bass, haddock or cod)
- 2 large onions
- 8 Tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 fat cloves of garlic, finely chopped
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 20 grinds of black pepper
- 4 Tablespoons olive oil
- .
- Garnish:
- Coarsely chopped parsley
- Lemon wedges
- Paprika
Preparation:
Cut the fish into 1-inch (2.5 cm) cubes and put in one layer in a shallow dish. Skin, grate, and extract juice from onions, then mix together in a small basin with lemon juice, cumin, garlic, paprika, salt, and pepper. Pour this marinade over fish. Leave for at least an hour, turning 2 to 3 times. Thread the fish on to wooden skewers and brush all over with the olive oil. The dish can be prepared to this stage early in the day. To cook, grill for 6 to 8 minutes until golden, turning frequently.
To serve, arrange the coarsely chopped parsley on an oval fish platter, lay the fish on top and garnish with the lemon wedges and an extra dusting of paprika.
Serves 6 to 8
Recipe Source: The New Complete International Jewish Cookbook by Evelyn Rose (Galahad Books)
Reprinted with permission.
To serve, arrange the coarsely chopped parsley on an oval fish platter, lay the fish on top and garnish with the lemon wedges and an extra dusting of paprika.
Serves 6 to 8
Recipe Source: The New Complete International Jewish Cookbook by Evelyn Rose (Galahad Books)
Reprinted with permission.
