Fish Kebabs with Preserved Lemon Cream

Ingrediënten

1% Ib / 600 g mullet OR grouper, fillet boned and skinned

1% oz / 50 g fresh coriander

1% oz / 50 g fresh parsley a few sprigs of fresh mint

1 small onion

7 garlic cloves, peeled

½ tsp ground dried coriander

½ tsp ground cumin

¼ tsp ground cinnamon

I tsp ground nutmeg

¼ cup olive oll

1 tsp salt

½ tsp ground black pepper

7 tbsp / 100 ml vegetable oil

Fish Kebabs with Preserved Lemon Cream

For the lemon cream:

2 medium lemons, each cut into 8 pieces

1 cup water

3½ tsp white vinegar

¼ tsp ground dried coriander

½ tsp ground cumin

⅕ chile pepper

½ tsp salt

½ cup olive oil

Instructies

To make the kebabs: In a food processor, grind all the ingredients together, except the vegetable oil, to make a crumbly mixture. Form kebabs out of the mixture and chill well. Brush with vegetable oil. Prepare a medium-high 400°F/ 200°C gas or charcoal gril fire. Brush the grill grates with oil several times to ensure a nonstick surface. Place the fish kebabs on the grill and cook, turning occasionally, until the fish turns opaque, about 10 minutes total. Remove from the grill. Serve with a dollop of lemon cream.

To make the lemon cream:

Place the lemon and water in a medium saucepan and bring to a boil. Cook for 15 minutes until the lemons are soft. Allow to cool. Add the vinegar and spices. Chill for 1 hour and blend well with olive oil to create a smooth cream.