Ingredients :
CHERMOULA:
• 15ml (1 tbsp) ground cumin
• 2.5ml (½ tsp) ground coriander
• 5ml (1 tsp) paprika
• Pinch of cayenne pepper
• 4 cloves garlic, crushed
• Handful fresh parsley, chopped
• Handful fresh coriander,
chopped
• Juice of 1 large lemon
• 125ml (½ cup) olive oil
KEBABS:
• 800g dorado fillets, cubed
• 30ml (2 tbsp) olive oil
• Zest and juice of 1 lemon
• 5ml (1 tsp) ground cumin
Directions :
Put the cumin, coriander, paprika, and cayenne pepper for the chermoula in a dry pan and heat until aromatic, being careful not to burn it. Once the additional ingredients have been added, turn off the heat and let the mixture rest for at least 30 minutes.
Put the fish cubes, cumin, lemon zest, and juice in a bowl and toss to combine for the kebabs. Allow the food to marinade for 15 minutes after thoroughly coating.
Fish cubes should be threaded onto kebab sticks and grilled for a few minutes on each side under a hot grill until just cooked through. Serve with the chermoula sauce spooned over the couscous.