Gluten-free, wheat-free, vegetarian, paleo, high protein, low carb
Delicious fish in a flash! This is one of my favorurites. Packed with so much flavour from all those beautiful (and so very healthy) herbs and spices. Herbs and spices deliver phytochemicals in abundance. Many of these natural plant derived compounds exhibit potent antioxidant and anti inflammatory activity, as well as a calming effect on the digestive system.
Buy your fish super fresh and you can marinade well ahead of time (even the day before) meaning it’s ready for cooking with zero fuss.
I often cook these on a griddle, using ghee as the oil. Ghee is clarified butter, essentially pure butter fat, without any milk solids. It has an attractive high smoke point, meaning that it can withstand heat better than many other oils. You could also use coconut oil. Alternatively, you could throw them on the barbie!
Serve with a green leafy salad with tahini dressing, some quinoa or a beetroot relish.
Ingredients
Serves 2
- 2 fillets /350g wild ling, cut into cubes
- 1 ½ tablespoons olive oil
- 1 ½ tablespoons lemon juice
- 1 t tablespoon minced fresh parsley
- 1 clove garlic, grated
- ½ teaspoon sweet paprika
- ½-3/4 teaspoon salt
- ¼ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- ¼ teaspoon sumac
- ¼ t teaspoon cayenne pepper
- Ghee or olive oil for cooking
- Chopped fresh parsley or coriander for serving
- Lemon wedges for serving
Instructions
To make the marinade
- In a jar, add the olive oil, lemon juice and all of the herbs and spices. Give the jar a good shake.
- Place the ling in a glass dish and pour over the marinade. Cover with cling wrap and refrigerate for at least 30 minutes.
Cooking fish
- Remove fish from the fridge and skewer (you’ll get about 4 skewers).
- Grease a griddle with ghee and heat on medium heat.
- Place some or all of the skewers on the griddle. Cook for about 7-8 minutes, or until cooked to your liking, turning once half way through.
- Garnish with chopped parsley or coriander and serve with lemon wedges.