Meagre Skewers with spices and grilled seasonal vegetables
Ingredients
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800 gr meagre fillets
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3 tbsp dukkah spice mix (1/4 cup
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Sesame seeds, 2 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel seeds
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½ tsp salt, 1 ½ chilli flakes
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2 tbsp pistachios
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2 red onions
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3 small zucchini
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12 cherry tomatoes
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2 tbsp olive oil
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1 tbsp lemon zest
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2 cups couscous
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2 tbsp mint
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1 tbsp butter
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salt and freshly-ground pepper
Preparation
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Cut the meagre fillets into 3 cm pieces.
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Grind the spices in a pestle and mortar.
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Place them in a bowl with the olive oil and lemon zest, stir and coat the fish pieces.
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Allow them to marinate for at least half an hour.
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Cut the zucchini into 2 cm slices and the onions into wedges and coat with the marinade.
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Grease 4 large or 8 small skewers and alternatively place the fish and vegetables on the skewer.
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Grill for 10 – 15 minutes.
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Sprinkle with pistachios.
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Boil the couscous in fish stock (or water) on low heat for 5 minutes.
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Remove from the heat, season and add the butter and mint.
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Serve the meagre skewers with aromatic couscous.
