SERVES FOUR TO SIX
- 5 garlic cloves, chopped
- 2.5 ml / ½ tsp paprika
- 2.5 ml / ½ tsp ground cumin
- 2.5-5 ml / ½ - 1 tsp salt
- 2-3 pinches of cayenne pepper
- 60 ml / 4 tbsp olive oil
- 30 ml / 2 tbsp lemon juice
- 30 ml / 2 tbsp chopped fresh coriander (cilantro) or parsley
- 675 g / 1½ lb firm-fleshed white fish, such as haddock, halibut, sea bass, or snapper, cut into 2.5-5 cm / 1-2 in pieces
- 2 lemon wedges, to serve
If you are using wooden skewers for the brochettes, soak them in cold water for 30 minutes before using to prevent them from burning.
- Put the garlic, paprika, cumin, salt, cayenne pepper, oil, lemon juice, and coriander or parsley in a large bowl and mix together. Add the fish and toss to coat. Leave to marinate for at least 30 minutes, and preferably 2 hours, at room temperature, or chill overnight.
- About 40 minutes before you are going to cook the brochettes, light the barbecue. Ta barbecue is ready when the coals have turned white and grey.
- Meanwhile, thread the fish cubes and pepper pieces alternately on to wooden or metal skewers.
- Cook the brochettes on the barbecue for 2-3 minutes on each side, or until the fish is tender and lightly browned. Serve with lemon wedges.