We were so impressed with the quality of the fish from the truck at the Hollywood Farmer’s Market we decided to make another Moroccan Dish. We used the cookbook: The Food of Morocco – a journey for food lovers. Susan had the book in Santa Fe and we decided to purchase a copy. The recipe is called: Tuna Skewers with Herb Marinade. Doesn’t sound that special in English but it tasted great!
The J & P West Coast Fish truck had fabulous fresh Sushi Grade Tuna. It looked like giant steaks. I wondered if the tuna would fall apart when skewered but it held together. The herb marinade is really a Chermoula. Nice and spicy!
The tuna grilled very fast on the grill (just a about 1-2 minutes per side.
We made another Moroccan dish to go with it. Grilled eggplant covered with onions that had been slow cooked in spices. It was OK but not great. Win some loose some. The Tuna is a keeper! We served it with Tunisian Couscous.
We had also made Corn Pasta. It will probably be our last fresh corn dish of the year. You can find the recipe for the corn pasta in our blog of: Aug. 12, 2008. Click the date to get the recipe.
QUOTBAN DEL TON BIL CHERMOULA
TUNA SKEWERS WITH HERB MARINADE
From the food of Morocco a journey for food lovers
TUNA IS IDEAL FOR SKEWERS AS IT IS A FIRM-FLESHED FISH AND DOES NOT FALL APART DURING COOKING. THE CHERMOULA GIVES THE TUNA A FLAVOUR BOOST AND KEEPS IT MOIST. WHILE MOROCCANS COOK TUNA THOROUGHLY, YOU CAN SEAR IT AND SERVE RARE IF DESIRED.
1 Ib 12 oz tuna steaks, cut into 1 1/4 in cubes
2 tablespoons olive oil
1/2 teaspoon ground cumin
2 teaspoons finely grated lemon zest
CHERMOUUX
1/2 teaspoon ground coriander
3 teaspoons ground cumin
2 teaspoons paprika
pinch of cayenne pepper
4 garlic cloves, crushed
3 tablespoons chopped flat-leaf (Italian) parsley
3 tablespoons chopped coriander (cilantro) leaves
2 1/2 fl oz/1/3 cup lemon juice
4 fl oz / 1/2 cup olive oil
SOAK eight bamboo skewers in water for 2 hours, or use metal skewers.
PUT the tuna in a shallow non-metallic dish. Combine the olive oil, cumin and lemon zest and pour over the tuna. Toss to coat, then cover and marinate in the refrigerator for 10 minutes only.
MEANWHILE, to make the chermoula, put the ground coriander, cumin, paprika and cayenne pepper in a small frying pan and cook over medium heat for 30 seconds, or until fragrant. Combine with the remaining chermoula ingredients and set aside.
THREAD the tuna onto the skewers. Lightly oil a chargrill pan or barbecue grill and cook*the skewers for 1 minute on each side for rare, or 2 minutes for medium. Serve with the chermoula drizzled over the tuna.
1 comment:
ou are now into the basis of Sicilian Cuisine which evolved from Moroccan ingredients brought to and cultivated on the island by the Moors who occupied the island for nearly 700 years. They converted the near barren island into a lush "agricultural paradise" making it "the bread basket" of the then known world.
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