Fish kebabs with Caspian olive and walnut sauce
"You can use any firm-fleshed, chunky white fish for these kebabs, but my first choice would be Murray cod. It’s been an iconic Australian fish for a long time, but only in recent years has the farmed variety given it a more regular spot at the table. Its fat content and structure hold up particularly well on the barbecue, and its sustainability credentials are championed by its new farmers. I’ve paired it here with an olive and walnut sauce, which has its origins in the mountainous region of northern Iran on the southern coast of the Caspian Sea." – Joseph Abboud
Ingredients (11)
- 500g chunky, firm-fleshed white fish fillets, such as Murray cod or swordfish, skin on
- 50ml extra virgin olive oil, plus extra to serve (optional)
- 1 tsp advieh (from specialty grocers, see note, opposite, substitute Moroccan spice mix)
Olive and walnut sauce
- 40g walnuts
- 100g pitted green olives
- 200ml lemon juice
- 200ml verjuice
- 100ml pomegranate molasses
- 200ml extra virgin olive oil
- 1/2 bunch flat-leaf parsley, finely shredded
- 6 mint sprigs, leaves picked and finely shredded
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Cut the fish fillet into pieces about 3cm × 3cm. Place in a bowl and coat in olive oil and advieh. Thread onto skewers with the skin side of each cube facing the same direction.
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2.To make the sauce, place the walnuts in a food processor and pulse a few times until they are chopped into pea-sized pieces. Remove from the food processor and place in a mixing bowl.
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3.Add pitted olives to the food processor and blend to a paste – it doesn’t have to be very smooth. Remove from food processor and add to bowl with walnuts. Add the lemon, verjuice and pomegranate molasses to the bowl and mix until well combined. Add the olive oil and mix well.
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4.Add the parsley and mint and stir through. Season with 2 tsp freshly ground black pepper. It shouldn’t need salt, as the olives are normally salty.
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5.Take the fish skewers, season with salt flakes and place, skin-side down, on a hot grill for 3-4 minutes to allow the skin to crisp. Turn and cook for a further minute or two until the flesh turns white.
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6.Place the skewers on a serving plate and drizzle the sauce over the top. Finish with a drizzle of olive oil, if you like.
Recipe Notes
“Advieh is Iran’s version of India’s garam masala or Morocco’s ras el hanout. It’s a spice mix that differs from place to place, depending on the use and region.”
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