Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Grilled Fish Skewers with Cilantro and Cumin

Share

Lobo
Moderator
Moderator

Posts : 17902
Thanked : 880
Join date : 2013-01-12

Grilled Fish Skewers with Cilantro and Cumin

Post by Lobo on Fri 05 Feb 2016, 7:58 pm


Grilled Fish Skewers with Cilantro and Cumin

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 4 minutes
Servings: 8
This dish features a potent mixture of smoky and spicy North African–style seasonings: cumin, smoked paprika and cayenne pepper. Here, the heady mixture does double duty, as a marinade and as a sauce for simple skewers of meaty grilled fish.



  • Printer Friendly Version






  • 40

Ingredients:


  • 2 garlic cloves  
  • 2/3 cup coarsely chopped and firmly packed fresh cilantro 
  • 2 tsp. ground cumin 
  • 1/2 tsp. hot smoked paprika 
  • Pinch of cayenne pepper 
  • 1/3 cup mild extra-virgin olive oil 
  • 3 Tbs. fresh lemon juice 
  • 1 lb. swordfish or mahimahi fillet 
  • Canola oil for grilling  
  • Sea salt, to taste 

Directions:

On a cutting board, mash the garlic cloves to a paste with the side of a heavy knife. In a blender or food processor, combine the garlic, cilantro, cumin, paprika, cayenne pepper, olive oil and lemon juice and process until blended but not completely smooth. Set aside 1⁄4 cup of the cilantro mixture. Pour the remaining mixture into a nonreactive bowl.

Cut the fish into 1-inch cubes, removing any errant bones. You should have 28 cubes. Add the cubes to the bowl with the marinade, turn to coat evenly, cover and marinate at room temperature for 30 minutes.

Meanwhile, soak fourteen 9-inch bamboo skewers in water to cover for 30 minutes. Prepare a charcoal or gas grill for direct-heat grilling over high heat.

Drain the fish cubes, discarding the marinade, and drain the skewers. Thread 2 fish cubes onto each skewer. Brush the grill rack with canola oil, then grill the skewers over direct heat, turning once, until the fish is nicely browned and just cooked through when tested with a small sharp knife, about 2 minutes on each side.

Arrange the skewers on a warmed platter, sprinkle lightly with salt and pour the reserved cilantro mixture over the top. Serve right away. Makes 14 skewers; serves 6 to 8.

Adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).

    Current date/time is Tue 06 Dec 2016, 10:01 am