Moroccan fish

Recipe from: 9/1/2003 12:00:00 AM

Ingredients 7
Servings 1
Minutes 00:15


Serving Change
  • 3
    dried chillies
  • 4
    cloves garlic - crushed
  • 2.50
    coarse salt
  • 10
    ground cumin
  • 5
    ground coriander
  • 30
    olive oil plus extra for frying
  • 4
    fillets of firm fish - with skin


Place the chillies, garlic, salt, cumin and coriander in a coffee grinder and blitz until smooth. Add enough olive oil to make a paste.

Heat 15 ml oil in a heavy-based frying pan. Spread the smooth paste over the fish and fry, skin side up, for three to five minutes depending on the thickness of the fillets. Turn and continue to fry until cooked through.

Serve on a bed of couscous with lemon or lime wedges. Add freshly chopped coriander to the couscous for a wonderful colour and flavour contrast.

Tip: The spice rub is equally delicious on chicken pieces cooked on the braai.


Read more on: fish/seafood  |  recipe  |  shallow-fry publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.