Skewered pilchards

Recipe from: 12/14/2006 12:00:00 AM

Ingredients 16
Servings 6
Time 30

Ingredients

  • 0
    Fish
  • 600
    g
    pilchards, scales removed
  • 0
    Chermoula
  • 5
    ml
    paprika
  • 1
    ml
    ground ginger
  • 0.25
    ml
    chilli powder
  • 3
    ml
    ground cumin
  • 3
    ml
    ground coriander
  • 1
    ml
    white pepper
  • 1
    ml
    ground cardamom
  • 1
    ml
    ground cinnamom
  • 1
    ml
    ground allspice
  • 2
    ml
    salt
  • 15
    ml
    lemon juice
  • 20
    ml
    olive oil
  • 20
    ml
    olive oil
 

Method

10
 
Fish Remove the heads of the pilchards. Slit the fish down to the tails and gut them. Rinse well under cold water. Place the butterflied fish cut side down on a work surface and press along the spine to flatten the fish completely. Turn the fish and remove the spines by pulling them away from the flesh and snipping them off at the tails with scissors. Remove any remaining bones. Put the pilchards in a plastic or glass bowl.
Chermoula Mix all the spices, salt, lemon juice and olive oil to make a paste. Spread over the pilchards and marinate for at least 1 hour. Roll up the pilchards from head to tail, skin side out, and thread on kebab skewers two at a time. Braai the pilchard kebabs over medium coals for about 3 minutes on each side or until done. Serve with lemon wedges.
 

Read more on: fish/seafood  |  grill
 

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