Casa Martin
Cookbook

Spiced Fish

 

Oily fish such as mackerel, sardines and tuna respond very well to this spicy marinade. If the weather is not good enough for a barbecue the dish tastes almost as good cooked indoors either under the grill, on a ridged griddle pan on in a non-stick frying pan. Some boiled potatoes and a mixed salad are good accompaniments.

1kg Sardines or Mackerel, filleted or 4 Tuna steaks
3 cloves Garlic, crushed
2 tsp Paprika
1 tsp Cayenne
1 tsp Garam Masala
1 tsp ground Cumin
1 tsp Coriander seeds, crushed
1 tsp Salt
1 tsp Black Pepper
2 tbsp Olive Oil
4 tbsp Lemon juice
3 tbsp chopped Coriander

Marinate the fish for at least two hours or overnight in all the other ingredients except the chopped coriander. Grill or barbecue turning once til cooked through. Garnish with the chopped coriander.

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