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Meagre Skewers with spices and grilled seasonal vegetables

Ingredients

  • 800 gr meagre fillets
  • 3 tbsp dukkah spice mix (1/4 cup
  • Sesame seeds, 2 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel seeds
  • ½ tsp salt, 1 ½ chilli flakes
  • 2 tbsp pistachios
  • 2 red onions
  • 3 small zucchini
  • 12 cherry tomatoes
  • 2 tbsp olive oil
  • 1 tbsp lemon zest
  • 2 cups couscous
  • 2 tbsp mint
  • 1 tbsp butter
  • salt and freshly-ground pepper

Preparation

  1. Cut the meagre fillets into 3 cm pieces.
  2. Grind the spices in a pestle and mortar.
  3. Place them in a bowl with the olive oil and lemon zest, stir and coat the fish pieces.
  4. Allow them to marinate for at least half an hour.
  5. Cut the zucchini into 2 cm slices and the onions into wedges and coat with the marinade.
  6. Grease 4 large or 8 small skewers and alternatively place the fish and vegetables on the skewer.
  7. Grill for 10 – 15 minutes.
  8. Sprinkle with pistachios.
  9. Boil the couscous in fish stock (or water) on low heat for 5 minutes.
  10. Remove from the heat, season and add the butter and mint.
  11. Serve the meagre skewers with aromatic couscous.
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