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00Ingredients
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1 ½ pounds firm white fish, such as mahimahi, halibut, or swordfish, about 1-inch thick
Marinade:
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½ cup chopped onion
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2 jalapeno chiles, stems and seeds removed, chopped
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1 large clove garlic, chopped
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2 tablespoons lemon juice, fresh preferred
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1 tablespoon olive oil
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½ teaspoon ground paprika
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½ teaspoon ground cinnamon
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1/4 teaspoon ground cumin
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Freshly ground black pepper
Instructions
Cut the fish into cubes 1-inch thick.
Place all the ingredients for the marinade in a blender or food processor and puree until smooth. Place the fish in a glass dish and pour the marinade over them. Marinate the fish for an hour at room temperature, covered.
Remove the fish from the marinade and thread on skewers. Liberally oil the barbecue grill so the fish will not stick. Grill over a medium heat until lightly browned and done, about 2 minutes per side.
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| 4 |
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This recipe is a variation of one that appears in Dave DeWitt’s and my new book The Barbecue Inferno published by Ten Speed Press. Since technically there are fourteen or more countries that can be classified as Middle Eastern, this recipe reflects a style rather that a single country. It is designed so that the spice flavors don’t overwhelm the fish but compliment it. Serve with a tablouleh salad, orzo or rice, and sauteed zucchini, eggplant, and tomatoes.
Ingredients
Marinade:
InstructionsCut the fish into cubes 1-inch thick. Place all the ingredients for the marinade in a blender or food processor and puree until smooth. Place the fish in a glass dish and pour the marinade over them. Marinate the fish for an hour at room temperature, covered. Remove the fish from the marinade and thread on skewers. Liberally oil the barbecue grill so the fish will not stick. Grill over a medium heat until lightly browned and done, about 2 minutes per side.
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