Go fishing in southern waters: Moroccan fish skewers
Take a holiday - with your barbecue! These perch skewers will take you on a flavour-filled trip to the south - the sweet and spicy dipping sauce already has you half-way there
An everyday situation for YOU: the barbecue season is at its peak, you've been on a fishing trip with your home-made canoe, and you've caught a giant perch with your bare hands. Your wish: you've got a yearning for a really juicy fish fillet. No problem! We've got some good news for you: we're going to teach you how to use all sorts of spices to turn a delicious perch fillet into a brilliant, North African-style kebab. Let's head south (you can take your canoe along as hand luggage)!
Na gut! Dann haben wir eine gute Nachricht für dich: Jetzt lernst du, wie du ein leckeres Barschfilet mit allerlei Gewürzen zu einem genialen, nordafrikanischen Grillspieß machst. Ab in den Süden (Dein Kanu geht als Handgepäck durch)!
Ingredients: For 4 people
For the skewers
600 g perch fillets
2 red onions
Hengstenberg 1876 Sweet & Spicy Dipping Sauce
For the marinade
½ red onion
6 cloves of garlic
400 g sun-dried tomatoes in oil
1 tsp cumin
2 pinches chilli powder
2 pinches Ras El Hanout
If you can't get Ras El Hanout: 1 part cumin, ½ part coriander, ½ part ginger, ½ part cayenne pepper
1 tsp cinnamon
1 bunch coriander
4 tbs honey
Step 1: Get everything ready!
The first step: turn on the grill. Next? Start chopping! (Or appoint a sous-chef)! In other words: peel and chop the onions and garlic. Squeeze all the juice from half a lemon. Close your eyes, as the juice can squirt out! Tip: If you roll the lemon gently back and forth on the table, you'll find it will squirt less. Drain the sun-dried tomatoes in a sieve but save the delicious oil.
Step 2: Take out your magic wand
Take your hand blender and puree all the ingredients for the marinade: the chopped red onion, garlic, lemon juice, honey and spices. Use about half of the oil from the sun-dried tomatoes as a base.
Step 3: Let the fish swim again
Cut the perch fillet into bite-sized portions. Let the fish bathe in the marinade for 4 hours. Now pay attention, you're going to learn something: The lemon in the marinade already begins a gentle, very slow cooking process, known as "ceviche".
Step 4: Chop, chop
Peel and quarter the two red onions. Get fancy with the carrots and courgettes: cut them like a pro into broad strips; the easiest way is with a peeler. This not only looks like high-end cooking (we've always known you had it in you!), but also speeds up the cooking process. Skewer the strips in a sinuous pattern (like a snake) along with the perch fillet and the onions.
Step 5: Get grilling (at last!)
Leave the skewers to cook on the grill for just 1-2 minutes on both sides, when they should have a nice colour and will be cooked through (remember - the lemon will have worked its magic).
Step 6: Nearly ready. All you need to do now is ...
... season the fish skewers with salt and pepper and a little fresh juice from the other half of the lemon. In addition, there's also Hengstenberg 1876 Sweet & Spicy Dipping Sauce, goes perfectly with grilled fish. So, dip it, grill king!
Well done! Now you know how to prepare Moroccan fish skewers. And now it's your turn - you and your canoe!