| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Food networ, Food3 |
1 |
servings |
INGREDIENTS
| 1 |
|
750 gram fil ed monkfish |
| 1/4 |
ts |
Saffron strands |
| 2 |
tb |
Warm water |
| 2 |
|
Cloves garlic; peeled |
| 1/2 |
ts |
Sea salt |
| 1/2 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Ground cinnamon |
| 4 |
tb |
Olive oil |
| 1 |
|
Orange; juice of |
| 3 |
tb |
Finely chopped fresh coriander |
| 3 |
tb |
Finely chopped fresh flat-leaf parsley |
INSTRUCTIONS
Slice the fish across the grain into 2.5cm squares. Steep the saffron in
the water for 10 minutes. Meanwhile crush the garlic with the salt to a
paste. Add the spices then beat in the olive oil and the orange juice. Stir
in the saffron water and finally add the chopped herbs.
Put the fish pieces into this mixture to marinade, turning them well to
make sure they are thoroughly coated. Leave to marinate for at least 2
hours or preferably overnight.
When you are ready to cook preheat the grill to maximum. Thread four pieces
of fish onto each kebab skewer and cook for a total of 6-7 minutes, turning
several times and basting them with the remains of the marinade. Serve with
rice.
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