Moroccan Grilled Fish Salad with Orichette RecipeOrigin: Morocco Period: Traditional |
Ingredients
360g dried orichette (or other pasta) 
Moroccan Grilled Fish Salad with Orichette Preparation:Method:Add water to a large pot and bring to a boil. Add the pasta, return to a boil and cook until the pasta is done (about 15 minutes). Drain the pasta and toss with 1 tbsp oil to coat. Place in a bowl, over and allow to cool completely in a refrigerator. Meanwhile make the sauce by combining the cumin, paprika, turmeric, cayenne pepper, garlic, coriander, parsley, lemon juice and 3 tbsp olive oil in a large bowl. Whisk briskly to combine then season with salt and pepper. Tip the mixture into a food processor or blender and puree until smooth. Coat the fish steaks with the remaining olive oil then either cook on a barbecue or under a grill until just cooked through (about 25 minutes). Set the fish aside until it has cooled enough to handle then cut into 2cm cubes. Add the fish and pasta to a large bowl, tip the sauce over the top and toss to combine. Serve on a large serving dish and garnish with the lemon wedges. |
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