Photo: Gregor Moser
Grilled Fish Skewers with Cilantro and Cumin
10 ingredients
openrecipes
This dish features a potent mixture of smoky and spicy North African–style seasonings: cumin, smoked paprika and cayenne pepper. Here, the heady mixture does double duty, as a marinade and as a sauce for simple skewers of meaty grilled fish.
Estimated Nutrition (whole recipe, rough)
152
Calories
2g
Protein
14g
Fat
7g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Swordfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 garlic cloves
- 2/3 cup coarsely chopped and firmly packed fresh cilantro
- 2 tsp. ground cumin
- 1/2 tsp. hot smoked paprika
- Pinch of cayenne pepper
- 1/3 cup mild extra-virgin olive oil
- 3 Tbs. fresh lemon juice
- 1 lb. swordfish or mahimahi fillet
- Canola oil for grilling
- Sea salt, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes