Middle Eastern Fish Kebabs
Ingredients
- 600 gAtlantic cod (in large cubes)
- 4 tbspExtra virgin olive oil
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 2 pcGarlic (finely minced)
- 1 tspCumin ground
- 1 tspSweet paprika
- 1 pcRed onion (cut into wedges)
- 0.5 pcFresh cilantro (chopped)
- 1 pinchGray sea salt
- 1 tspSumac
Method
Pearlescent and tender fish, seared by high heat. The aroma of toasted cumin and a touch of lemon acidity elevate the natural briny flavors of the fish.
- 1
Cut the cod into regular 3 to 4 cm cubes. They should be large enough not to dry out during cooking but small enough to cook through quickly.
- 2
In a dish, mix the olive oil, minced garlic, cumin, paprika, and lemon juice. Add the fish cubes and coat them thoroughly. Let rest for 15 minutes in the fridge so the flavors penetrate the flesh.
- 3
Thread the fish cubes onto the skewers, alternating with red onion wedges. Do not pack the pieces too tightly so that the heat circulates everywhere.
- 4
Sear the skewers on a very hot griddle or grill. When the flesh becomes opaque and the edges color, turn them over. Once the fish is cooked, sprinkle generously with sumac to provide the final fruity acidity before serving.
Frequently asked questions
How do you get this dish right?
- Use wooden skewers soaked in water beforehand to prevent them from burning.
- Do not exceed 8 minutes of total cooking time; the fish should remain pearly at the center to avoid a dry texture.
How long does this dish keep?
Eat immediately. Reheated fish loses all its tender texture.
