Seafood Brochettes with Cucumber Salad

This simple delicious marinade is of Moroccan origin, and a nice change from the better known ‘chermoula’.
A good one for the BBQ now that nights are getting longer and warmer.

Serves 6

750g fish fillets or 32 large prawns, peeled and deveined
100ml white wine vinegar
4 cloves garlic, finely chopped
1 teaspoon paprika
1 teaspoon hot paprika (cayenne)
1 teaspoon ground cumin
Salt
200 ml olive oil

If using fish, cut into 2.5cm cubes.
In a bowl, mix together the vinegar, garlic, spices and salt.  Whisk in the oil.
Marinate fish or prawns for a minimum of two hours in this mixture.
Thread fish or prawns on to skewers.
Cook on pre-heated BBQ or under a grill for a few minutes on each side, being careful not to overcook.
Serve with cucumber salad on the side.

Cucumber Salad
This salad is meant to be soupy, so don’t discard the water from the cucumbers.

3 – 4 Lebanese cucumbers
1 orange, peeled
2 teaspoons orange flower water
1 tablespoon sugar
1/2 teaspoon dried thyme (Greek, if possible)

Wash cucumbers but do not peel. Grate them into a bowl.
Remove all pith from peeled orange, cut flesh into small dice.
Add to cucumber.  Mix orange flower water with sugar, stir into salad.
Chill thoroughly. Before serving, sprinkle with crushed, dried thyme.

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