Spicy
Moroccan Fish Bites
Serves 4
No Count Recipe
frylight
700g
swordfish steak fillets cut into cubes
3 tbsp
moroccan or cajun spice mix
bay leaves,
soaked in cold water for 1 hour
2 lemons,
sliced
400g couscous
Spray fish
with frylight and toss with the spice mix until well coated. Marinate in the
fridge for 1 hour.
Soak bamboo
skewers for 1 hour.
Thread fish,
bay leaves and chunks of lemon onto skewers and cook under a hot grill for 10
mins, turning halfway, until cooked.
Serve with
couscous, cooked according to pack instructions and drizzled with lemon juice.
No comments:
Post a Comment