Ingredients
- Serves 4
- 600g (approx.) fish fillets – monkfish, gurnard or cod
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- 1 tsp paprika
- 1 tsp smoked garlic pate (Kutash Organic) or 2 cloves garlic, crushed
- Salt and pepper
- 3 Tbsp olive oil
- 1-2 lemons
- 1 lettuce, washed
- Hummus (I am using Jacobs Dream) or make your own
- Fresh coriander for serving
- Flat breads, warmed
TURMERIC SPICED FISH WITH HUMMUS AND LEAVES
Method
- Begin by marinating the fish
- Add all the spices and garlic to a suitable size dish to hold the fish
- Add a pinch of salt and pepper and 2 Tbsp of the oil
- Add the fish and mix the marinade well into the fillets of fish, cover and chill for at least 1 hour or longer if possible
- To assemble: Turn the grill on your oven or BBQ on to medium hot
- Wash and dry the lettuce well and put into a serving bowl
- Put the hummus in another bowl and put alongside the lettuce on the table
- Place the marinated fish onto the BBQ or place under the grill and cook until the colour deepens and the flesh caramelises (about 3 minutes) carefully turn and continue to cook on this side until just cooked (about 3 minutes)
- Remove and place onto a warm platter, with plenty of lemon wedges and a scattering of fresh coriander
- Place the warmed flatbreads alongside and assemble with a spread of hummus on the breads, lettuce leaf, grilled fish, coriander and squeeze of lemon, roll up like a wrap and dig in!!!
Comments
This dish is inspired from dinners in Morocco, you could add grated carrot and thin chips to make this quite a meal.
Thanks to EDMONDS FRESH FISH for providing the fish, to KUTASH ORGANICS for the garlic pate, to JACOB'S DREAM for the hummus, and to GILBERTS FINE FOOD for the breads used in the cooking demonstration at the Otago Farmers Market
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