SUNDAYS WITH MARLENA- MOROCCAN GRILLED FISH BROCHETTES

The thing I like about Marlena's recipes is that usually they are pretty quick and easy and well flavored. This is a great marinade for fish and I was thinking it would work equally well with chicken. Just marinate the fish for a few hours, thread onto skewers and grill for a few minutes and you have a meal.

MOROCCAN GRILLED FISH BROCHETTES

5 garlic cloves chopped
1/2tsp paprika
1/2tsp ground cumin
1/2-1tsp salt
2-3 pinches cayenne pepper
4Tbsp olive oil
2Tbsp lemon juice
2Tbsp fresh chopped cilantro or parsley
11/2lb firm fleshed fish such as haddock, halibut, sea bass, cod
2-3 bell peppers cut into 1-2 inch pieces
onion cut into 1-2 inch pieces (optional)
lemon wedges

Mix together the garlic,paprika, cumin,salt, cayenne pepper, oil, lemon juice and cilantro or parsley in a large bowl. Add the fish and toss to coat. Marinate for at least an hour or over night in the refrigerator. If using wooden skewers, soak the skewers in water for about half an hour.
Thread the fish onto the skewers alternating with the bell pepper and onion. Grill the skewers for 2-3 minutes, brush with left over marinade turn and grill on the other side until the fish is cooked through.

Serve with lemon wedges.
Sorry guys keep forgetting to link up.. be sure to check out my pals at Cooking Schmooking and Sacramento Spice for their weekly recipes.

SUNDAYS WITH MARLENA SPIELER-Fried Fish Patties

BRITISH FRIED FISH PATTIES- "THESE PATTIES ARE THE FRIED VERSION OF GEFILTE FISH AND ARE PROBABLY THE ORIGINAL WAY THAT THEY WERE MADE WHEN BROUGHT TO ENGLAND BY PORTUGUESE JEWS IN THE SIXTEENTH CENTURY" from Marelena Spieler's Jewish Cooking.
I've never had Gefilte fish so I wouldn't know but the texture reminds me of tofu. When the "batter" is mixed up it's a little like a fish mousse.. it has a light fluffy texture. I couldn't find anyone who had Haddock so I used Orange Roughy and Dover Sole. I think any white fleshed fish would work.

Recipe makes 12 -14 patties

1lb Haddock fillet (Orange Roughy)
1lb Cod fillet (Dover Sole)
2 eggs
2-21/2 oz. matzo meal, I had matzo crackers that I ground up
1/2 tsp salt
1tsp sugar
1Tbs vegetable oil
1Tsp chopped parsley or cilantro or a combination of both
2 onions chopped
small fresh chili chopped

Mince or finely chop the fish in a food processor or by hand. Add the eggs,matzo meal,salt, sugar, oil, parsley, chili pepper, onions and a little black pepper.
The batter should be firm enough to shape into a soft patty. If the batter is too thin add a little more matzo meal. Cover and chill for at least an hour.

Put some matzo meal into a plate and use to coat each patty. I seasoned my matzo meal with a little garlic powder, black pepper and lemon pepper. I didn't use any salt since my matzo crackers were salted.

Heat oil in a large frying pan. Form the fish mixture into round patties about 2 inches in diameter and about 3/4" thick. Place each patty into the matzo meal to coat. Place patties in the hot oil, do not over crowd. Fry patties until golden brown. Drain on paper towels.
Serve hot or cold with a spicy condiment.
I made a cocktail sauce with ketchup,horseradish, Tabasco sauce and lemon juice.
Tomorrow I'll try it cold and see which way I like it better.

Don' forget to to to Cooking Schmooking and Sacramento Spice to see what they both cooked up.