Halibut Kebabs with Orange Zest Chermoula
Fiery and zesty, chermoula is a classic Moroccan marinade for flavouring fish and chicken cooked in tagines and over the charcoal grill. The sweet, juicy flesh of fresh halibut is delicious marinated in this zingy orange zest version and cooked over a fire bowl, or charcoal grill. You can, of course, use any firm and chunky-fleshed fish of your choice, such as monkfish, ling, coley or salmon.
Ingredients
SERVES 6-8
CHERMOULA
4 plump garlic cloves
1-2 tsp cumin seeds
1 tsp Sea Salt
Grated zest of 2 oranges
Juice of 1 orange
Juice of 2 lemons
1 tbsp olive oil
2 fresh red chilli peppers, deseeded and finely chopped
A small bunch of fresh coriander, finely chopped
A small bunch of flat-leaf parsley, finely chopped
SKEWERS
1 whole side of halibut, roughly 900g, trimmed and cut into bite-sized chunks
2 peppers, perhaps one red, one green or yellow for colour, cut into modest bite-sized pieces
Metal skewers
Lemon or orange wedges, for serving
Method
1. Using a mortar and pestle, pound the garlic and cumin seeds to a smooth paste. Pound in the orange zest to work the natural oil, then stir in the orange and lemon juice. Add the olive oil, chopped chillies and herbs and mix well.
2. Place the halibut chunks into a shallow bowl and spoon the chermoula over them. Gently toss the chunks in the chermoula, making sure they’re coated. Cover and chill for roughly 6 hours so that the flavours penetrate the fish.
3. Prepare your outdoor grill, or fire bowl. Gently toss the halibut chunks one more time to make sure they are coated in the chermoula and thread them on to the skewers, alternating with a piece of pepper in between every two or three chunks of halibut.
4. Place the skewers over the grill, or fire bowl, and cook for 2-3 minutes each side, until firm and just cooked. Enjoy with lemon or orange wedges to squeeze over them.
Seafood Journey
by Ghillie Basan (Birlinn Ltd), Photography © Lynne Kennedy
More Recipes Ideas
Method
1. Using a mortar and pestle, pound the garlic and cumin seeds to a smooth paste. Pound in the orange zest to work the natural oil, then stir in the orange and lemon juice. Add the olive oil, chopped chillies and herbs and mix well.
2. Place the halibut chunks into a shallow bowl and spoon the chermoula over them. Gently toss the chunks in the chermoula, making sure they’re coated. Cover and chill for roughly 6 hours so that the flavours penetrate the fish.
3. Prepare your outdoor grill, or fire bowl. Gently toss the halibut chunks one more time to make sure they are coated in the chermoula and thread them on to the skewers, alternating with a piece of pepper in between every two or three chunks of halibut.
4. Place the skewers over the grill, or fire bowl, and cook for 2-3 minutes each side, until firm and just cooked. Enjoy with lemon or orange wedges to squeeze over them.
Seafood Journey
by Ghillie Basan (Birlinn Ltd), Photography © Lynne Kennedy
