2 ½ lbs Firm white fish – I use halibut – cut into 1-inch cubes
1 cup rough chopped parsley
4 cloves of garlic crushed
1 lemon juiced and zested
Chili flakes to taste – optional
Salt to taste
Hawayej spice mix –
1 tsp black peppercorns
1 tsp coriander seeds
1 ½ tsp cumin seeds
1 ½ tsp ground turmeric
½ tsp ground cardamom
Hawayej mix – grind seeds and peppercorns until fine, add the balance of spices, mix well transfer to large bowl.
In the large bowl add with the haweyej mix, chili (if using) parsley, 1 tbsp of lemon juice, pinch of lemon zest, garlic and salt, mix well. Add fish to bowl, toss to coat well. I use my hands to rub the mixture into the fish. Cover bowl with plastic wrap and place in fridge for a min. of 2 hours, but the longer is better to marinate.
Remove fish from the fridge and skewer to fish up leaving enough space between the fish, place on a parchment lined backing sheet and drizzle with olive oil.
On a very hot grill of BBQ, turn every about 2 minutes to grill each side, the total process should take about 6 minutes, I know there are 4 sides and the total time should be 8 minutes but you will know when done but the color and firmness – you do not want to overcook.