Colour of Maroc: barbecued fish kebabs from surfer friend Rachid. Photograph: Rob Palmer/Murdoch Books
Barbecued fish kebabs
Rachid our surfer friend surprised me with this recipe by using only a few ingredients and cumin as the sole spice. Sprinkled with fresh lemon, his fish kebabs were delicious. Serves eight as part of a seafood barbecue.
1kg/2lb 4oz firm boneless white fish fillets, skin removed and cut into 3cm pieces
3 tomatoes, each cut into 6 wedges
6 bay leaves
3 lemons, cut into thin wedges
olive oil, for brushing
2 tsp sea salt flakes
1 tsp ground cumin
Thread the fish, tomato, bay leaves and lemon alternately onto large metal skewers and brush all over with the oil.
Preheat a barbecue to a high heat and cook the fish skewers for 6-8 minutes, turning once, until the fish is just cooked.
Transfer the fish skewers to a large serving platter and sprinkle with the combined salt and cumin. Serve immediately.
Sardine and chargrilled capsicum salad
Sardine and chargrilled capsicum salad. Photograph: Rob Palmer/Murdoch Books
Moroccans love sardines. We eat them grilled, stuffed, in tagines or with couscous. Serves eight as part of a seafood barbecue.
For the sardines
2 tbsp olive oil
1kg/2lb 4oz cleaned, butterflied sardines
5 red capsicums (peppers)
1 cup/125g/41⁄2oz firmly packed flat-leaf parsley leaves
For the sultana dressing
1⁄4 cup/40g/11⁄2oz sultanas
3 tbsp olive oil
2 tbsp lemon juice
1⁄2 preserved lemon, pulp discarded, rind rinsed and finely chopped
sea salt flakes and black pepper, to season
The simplest but most impressive way of cooking sardines is to buy them fresh, straight off the boat, and grill them over hot charcoals to get that smoky barbecue flavour.
Spiced Morrocan crab
Spiced Morrocan crab. Photograph: Rob Palmer/Murdoch Books
Both Australia and Morocco enjoy easy access to an abundance of fresh seafood but it’s those leggy spider crabs that we can’t get enough of. Flavoured with chillies and saffron spice, their yummy, tender flesh is so addictive. Serves eight as part of a seafood barbecue.
2 large crabs or 4 small crabs, cleaned and quartered
1⁄2 cup/125ml olive oil
6 cloves garlic, sliced
2 red onions, thinly sliced
2 tsp saffron threads
2 long green chillies, sliced
2 small preserved lemons, pulp discarded, rind rinsed and finely chopped
2 small bunches coriander, leaves removed
2 lemons, juiced
sea salt flakes, to season
Place the crab, oil, garlic, onion, saffron, chilli and preserved lemon in a large bowl and toss together until well combined. Cover and refrigerate for 1-2 hours to marinate.
Place the marinated crab in a large saucepan with a tight-fitting lid. Set the pot on a stove or barbecue over a high heat. Cook, covered and stirring occasionally, for 10-15 minutes or until the crab is just cooked.
Remove pan from the heat and stir through the coriander and juice. Season with salt.
Serve the crab straight from the pot and enjoy eating with your fingers.
These recipes come from Colour of Maroc: A Celebration of Food & Life, published by Murdoch Books and available at Angus & Robertson