• Andrew BeauChamp

Grilled fish skewers with Hawayej


Ingredients

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

Olive oil

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

Pinch mace

Directions

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.


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