Grilled Fish Broquettes

Providing a healthy dose of Omega-3s, the warming spices such as cumin, cayenne and paprika add robust flavor and complexity to this dish. The garlic offers anti-viral and immune-boosting properties. The parsley supports healthy digestion.

Servings 4


  • 1 1/2 lb. Firm Fleshed White Fish Such as haddock, halibut, sea bass or snapper, cut into 1-2 inch cubes
  • 5 Garlic Cloves
  • 1/2 tsp. Paprika
  • 1/2 tsp. Ground Cumin
  • 1/2 tsp. Salt
  • 2-3 pinches Cayenne Pepper
  • 4 Tbsp. Olive Oil
  • 1 Tbsp. Lemon Juice
  • 1 handfull Chopped Fresh Coriander or Parsley
  • 3 Green Peppers cut into 1-2 inch pieces
  • 2 Lemon Wedges to serve
  • 8 Wooden or Metal Skewers (if you are using wooden skewers you will need to soak them for 30 minutes in water)


  1. Put the garlic, paprika, cumin, salt, cayenne pepper, oil, lemon juice and coriander or parsley in a large bowl and mix together.

  2. Add the fish and toss to coat. Leave to marinate for at least 30 minutes, preferably 2 hours in the refrigerator.

  3. Thread the fish cubes and pepper pieces alternately on to the wooden or metal skewers

  4. Grill the brochettes on the barbecue for 2-3 minutes each side, or until the fish is tender and lightly browned.

  5. Serve with lemon wedges.

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