For this recipe I have borrowed a Turkish way of marinating cubes of fish in a spicy sauce. The marinade softens the texture of the fish, while the spices add extra zing. Kebabs prepared by this method are best hot off the grill or barbecue, but they're still delicious eaten at room temperature up to an hour after cooking.
Serves: 6
Keeps for 1 day in the fridge
Do not freeze
Ingredients
● 900g thick fillets of firm white fish (halibut, sea bass, haddock or cod), skinned
● 4 tbsp olive oil
For the marinade:
● 2 large onions
● 8 tbsp lemon juice
● 2 tsp ground cumin
● 2 fat garlic cloves, finely chopped
● 1 tsp paprika
● 1 tsp sea salt
● 20 grinds of black pepper
To serve:
● Coarsely chopped parsley
● Lemon wedges
● Paprika
Method
● Cut the fish into 2.5cm cubes and put in one layer in a shallow dish.
● To make the marinade, peel, grate and extract the juice from the onions by pressing them through a sieve into a bowl. Mix the onion juice together with the remaining marinade ingredients. (Reserve the grated onion for another use.)
● Pour the marinade over fish. Leave for at least an hour, turning 2–3 times.
● Thread the fish on to skewers and brush with the olive oil. The dish can be prepared to this stage early in the day. To cook, grill or barbecue for 6–8 minutes until golden, turning frequently.
● To serve, sprinkle the parsley on a fish platter, lay the fish on top and garnish with the lemon wedges and paprika. Serve with rice or potatoes and a mixed salad.