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Main course · Moroccan

Moroccan Spiced Fish Brochettes with Chermoula Dip

35 min Serves 4 ~263 kcal/serving ~£10.50 (£2.63/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 600 g monkfish tail, cut into chunks
  • 1 red pepper, cut into chunks
  • 3 garlic cloves
  • 3 tbsp fresh coriander, chopped
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 lemon, juiced
  • 4 tbsp olive oil

Nutrition (per serving)

Calories
263 kcal
Protein
22.8 g
Carbohydrate
4.1 g
of which sugars
2.4 g
Fat
16.2 g
of which saturates
2.4 g
Fibre
2.4 g
Salt
0.08 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Mix the garlic, coriander, ground cumin, paprika, lemon juice and olive oil to make a chermoula. Set aside half for a dip.

  2. 2

    Toss the monkfish through the remaining chermoula and leave to marinate for 10 minutes.

  3. 3

    Thread the monkfish onto skewers, alternating with the red pepper.

  4. 4

    Heat a griddle pan or grill to high and cook the skewers for 8-10 minutes, turning occasionally, until the monkfish is cooked through and opaque.

  5. 5

    Serve with the reserved chermoula as a dip.

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