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Moroccan-style linefish

Recipe from: 6/1/2005 12:00:00 AM

Ingredients 15
Servings 6


  • 6
    kingklip fillets
  • coarse salt to taste
  • olive oil
  • 5
    coriander seeds, crushed
  • 3
  • 2
    ground cumin
  • 1
    red chilli, finely sliced with seeds
  • 1
    red pepper, deseeded and diced
  • 3
    medium ripe tomatoes, skinned and chopped
  • 2
    cloves garlic, crushed
  • 15
    grated ginger
  • 125
    olive oil
  • 65
    fresh coriander leaves, chopped
  • lemon and black pepper seasoning


Slash a diamond pattern onto the skin side of the fish to prevent it from curling while cooking.
Season fish with salt and leave to firm in the fridge, covered with clingfilm and an ice brick on top to keep it deep-chilled while making the sauce.
Toast coriander seeds in a dry pan.
As soon as they are aromatic, place into a pestle and mortar with turmeric and cumin.
Crush with pestle until coarsley ground.
Mix together chilli, red pepper, tomatoes, garlic, ginger and olive oil.
Cook gently for 15 minutes.
Add fresh coriander and lemon and black pepper seasoning.
Heat a ribbed cast-iron griddle pan until very hot.
Brush fish on all sides with a generous layer of the olive oil and cook meaty side down first.
Turn and cook skin side down until fish is just done.
Serve on sweet potato mash topped with chunky tomato sauce accompanied by salad.

Read more on: fish/seafood  |  grill

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