Marinated NZ Kingfish Skewers with Israeli Couscous
By Simon Yandell and Meg Dangen
650g New Zealand Kingfish fillets, de-boned, skinned, diced into 2cm pieces
½ cup natural yoghurt
2 tablespoons lemon juice
2 teaspoons paprika
1 teaspoon ground cumin
½ teaspoon cinnamon
½ teaspoon salt
Cracked black pepper
Soak bamboo skewers in water for 20-30 minutes.
Thread diced Kingfish onto skewers.
Combine yoghurt, lemon juice, paprika, cumin, cinnamon, cayenne, salt and pepper in a flat dish. Pour over fish kebabs, turning until well coated and marinate 20-30 minutes.
Preheat BBQ or char-grill to medium. When ready oil the grill and cook for 1-2 minutes on each side. Be careful not to let the fish burn.
2 cups boiling chicken stock or water
2 cups couscous
1/3 cup currants
½ cup chopped flat leaf parsley
1/3 cup chopped mint
2 tablespoons (40g) melted butter
1 tablespoon lemon juice
1 teaspoon salt
1/3 cup slivered almonds
Make couscous by bringing stock or water to the boil. Pour in coucous and currants. Cover and stand 10 minutes or until all the liquid has absorbed.
Fluff couscous with a fork and add parsley, mint, melted butter, lemon juice, salt and half the almonds.
Serve the Kingfish on a bed of couscous, season and drizzle over remaining marinade. Serve with slice of lemon and salad if you would like.