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Moroccan Fish Skewers with Carrot Purée

By MiNDFOOD

Moroccan Fish Skewers with Carrot Purée
Discover the perfect balance of smoky char and vibrant aromatics with our Moroccan Fish Skewers with Carrot Purée.

These Moroccan Fish Skewers with Carrot Purée are simple yet impressive. Featuring tender white fish fillets, marinated in a fragrant blend of Ras el hanout, cumin, and fennel, and threaded onto skewers. Paired with a velvety, curry-spiced carrot purée, this dish offers a sophisticated combination of texture and taste in every bite. Whether you are looking for a healthy weeknight dinner or an elegant dish to impress. These Moroccan-inspired skewers are a delicious, must-try recipe for your next gathering.

Moroccan Fish Skewers with Carrot Purée

Makes 4 serves

Ingredients

  • 600g firm white fish fillet (e.g. snapper or monkfish), cut into 5cm cubes
  • 1 lime, juice and zest, plus an extra lime to serve
  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 tsp ras el hanout
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 3 tbsp olive oil
  • 1 shallot, finely chopped
  • 650g carrots, sliced
  • 1 tsp curry powder, plus extra to season
  • ½ chicken stock cube
  • 1 fresh or dried bay leaf

Method

  1. To make a Moroccan rub, mix olive oil with garlic, ras el hanout, cumin and fennel seeds. Coat the fish in the rub and thread it onto pre-soaked wooden skewers. Place skewers in the refrigerator until needed.
  2. To make the Carrot Purée, heat 1 tablespoon of olive oil in a saucepan over medium heat and sauté the shallot and carrots with curry powder for 5 minutes. Add the chicken stock, bay leaf and 250ml water. Bring to the boil. Simmer gently until the carrots are tender.
  3. Drain, remove the bay leaf, but save the cooking liquid. Purée the carrots with the remaining olive oil. If needed, add a dash of cooking liquid. Season with curry powder, pepper and salt.
  4. Grill or fry the skewers on a barbecue or in a large frying pan at medium-high heat for 3 minutes each side or until cooked through.
  5. Drizzle Moroccan fish skewers with lime juice and lime zest and serve with the carrot purée and lime wedges.

By Taverne Agency

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