One of the meals I enjoyed most during my recent trip to Morocco
The swordfish had been diced into thick cubes, brushed with olive oil and dusted with cumin, then skewered in between cushions of pepper, onion and lime. It was served with a sprinkle of fresh chopped coriander and the lime pieces gave the fish a tangy edge.
The vegetables had been par-boiled and retained a firm texture. They were served with a touch of garlic and ginger and, of course, a sprinkle of that quintessential Moroccan herb, coriander.
After the meal, we took a stroll through the medina in Tetouan, a bustling warren of narrow alleyways filled with marvellous stalls selling all sorts of unusual and exotic items. My favourite was this apothecary we found selling herbal remedies for everything from rheumatism to dandruff.
I don't find swordfish here oftn but I have swordfish souvlaki in Greece often...love it!
ReplyDeleteHi
ReplyDeletehope u'd enjoyed ur trip to Tetouan
thanks for sharing
regrds
Thanks Touria, I did! It was genuinely refreshing to get away from Gib, if only for a few days. Morocco is so different that it's a real disconnect.
ReplyDeleteHi Peter. I hope you've got a souvlaki recipe on your site! I don't tend to eat too much swordfish at home but I'm always open to ideas.
Thanks to both for stopping by.
B
I love swordfish and these look delicious. This fish has a great texture.
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