SWORDFISH KEBABS
Swordfish Kebabs with Chermoula Sauce and Herbed Rice.
Summer Mediterranean Dish at it’s best!
If you’re a seafood lover this is for you. This oven roasted Chermoula Swordfish Kebabs with Citrus Herb rice is to die for!
What you need
1.5 lbs Swordfish Cubed (or any fresh fish)
1 Red Bell Pepper
2 Zucchinis
1 Lemon Bamboo skewers
For the Chermoula Marinade
1 Cup of fresh Coriander
1/2 Cup of fresh Mint leaves
1 Garlic Clove Shaved
1/4 Preserved Lemon
2 Tablespoons Lemon Juice
1 Teaspoon Harissa
1 Teaspoon Mazeh Spice
1 Teaspoon Fleur de Sel
3 Tablespoons Extra virgin olive oil
Freshly ground pepper to taste.
This tasty meal is paleo, keto and whole 30
How to make it
Wash and dry the cilantro and mint in a salad spinner, and then let air dry until nearly all of the moisture is gone.
Add all ingredients in a food processor and pulse until well combined, but slightly textured.
Season to taste with salt and pepper.
Start by cutting the fish into cubes and marinate in a bowl with Chermoula sauce make sure the swordfish is evenly coated with the marinade.
Cover and place in the refrigerator to marinate for about 60 minutes.
While the fish is marinating, cut vegetables into chunks. Heat the oven at 325 degrees.
In a small mixing bowl toss zucchini, bell peppers, salt/ pepper and Gardam Eoo
What I love about extra virgin olive oil, is that it has the highest percentage (MUFA) Monounsaturated Fat, the good fat, which is helpful in maintaining heart-healthy cooking!
After an hour remove swordfish from fridge and thread the fish cubes onto skewers with vegetables. Do not crowd them. Then right into the oven, not for too long, as swordfish can cook quite quickly, 8-10 min.
When the fish Kebabs is roasted through and opaque, remove from oven and serve with zesty herbed lemon rice. Delightfully delicious.
Enjoy!
Note
* The Chermoula can be made 4 days ahead; Keep in an air tight container.
* Soak the wooden skewers in water for at least 30 min to prevent burning.
