Moroccan Sea Bass Skewers
Updated: May 4, 2019
A sustainable option for flavour packed fish for bbq. This is a simple recipe with the longest part of the time consumption is the marinade so don't be put off by that bit.
Begin by preparing the Sea Bass into 1 1/2 inch cubes, roughly 5/6 cubes per fillet & put these to one side.
Prepare this part in a food processor, add the following ingredients.
Process this until you have a thick sauce, add 4 Peppercorn Himalayan Salt and any oil left with the Antipasti.
Mix this with your Sea Bass and allow to marinade, in the fridge, for 4 hours.
Prepare your barbecue and allow the fire to settle into embers. Our rule is to avoid using any unnatural fire accelerant as this can flavour and be adding potentially harmful chemicals to your cooking.
Building your skewers, add the courgette slices, Sea Bass, red onion, carrot slices and mix the pattern until skewers are filled.
Grill these until they begin to char lightly, ensure the fish is cooked through and is piping hot.
Season lightly with 5 Elements Himalayan Salt and serve.
Enjoy with Garlic, yogurt and mayonnaise dipping sauce. (recipe here)
4 x Sea Bass Fillets.
1/4 x Red Onion.
4 x Garlic Cloves.
1 small jar x Antipasti.
1/2 teaspoon x Cumin.
1 teaspoon x 5 Elements Himalayan Salt.
2 tablespoon x Organic Local Honey.
1 x Lemon carpel. (the pulp insides of an entire lemon)
1/4 teaspoon x Coriander.
1 Large Carrot.
1 Large Courgette.
Please see my follow up posts for tips and tricks to a healthier lifestyle, mindset and outlook with simple steps that we can all do. Please adapt all information to your own life and in a way that works for you. Thank you for reading, feel welcome to share, post and tag all posts with #TheGoodSaltCompanyLife.
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By The Good Lifestyle Co