Grilled Fish Skewers with Chermoula
Flaky white fish marinated in a vibrant chermoula sauce, threaded onto skewers, and grilled until charred and juicy. Served with fresh lime and herbs for a bright, weeknight-friendly meal.
- Total time
- 35 min
- Servings
- 4
- Calories
- 320
- Protein
- 35g
Ingredients
- 1.5 lb white fish fillets
- ¼ cup olive oil
- 1 lemon
- 3 cloves garlic
- ½ cup fresh cilantro
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
Instructions
- 1
In a blender, combine the 1/4 cup olive oil, juice of 1 lemon, 3 garlic cloves, 1/2 cup cilantro, 1 tsp cumin, 1 tsp paprika, and 1 tsp salt. Blend until smooth, about 30 seconds.
- 2
Cut the 1.5 lb fish into 1.5-inch cubes and toss with the chermoula in a bowl. Cover and marinate in the fridge for 15 minutes.
- 3
Thread the fish onto skewers, leaving a small gap between pieces. If using wooden skewers, soak them in water for 20 minutes first.
- 4
Heat a grill or grill pan over medium-high. Grill the skewers for 3-4 minutes per side, until the fish is opaque and flakes easily with a fork.
- 5
Serve hot with extra lime wedges and a sprinkle of fresh cilantro.
Tools you’ll need
- Blender or food processor
- Grill or grill pan
- Skewers
- Mixing bowl
- Knife and cutting board
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