Recipe: Fish Skewers with Cilantro Pesto

Name: Brochettes de poisson au pesto de coriandre
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 portions
Ingredients: pour les brochettes400 g de poisson à chair ferme (saumon, espadon,thon, cabillaud...)2 cuil.à soupe de ras-el-hanout2 cuil.à soupe d'huile olivepour le gomasio100 g de sésame3 g de fleur de selpour le pesto1/2 botte de coriandre2 petits oignons (botte)40 g de pignons6 cl d'huile d'olive

By nextdoor ★ ★ ★ ★ ★ 4.3/5 (10 reviews) Fishes

Prep 20 min

Cook 10 min

Total 30 min

Servings 4 serv.

An easy recipe full of sunshine and flavors for a beautiful summer day.

Ingredients for 4 servings

for the skewers

400 g of firm fish (salmon, swordfish, tuna, cod...)
2 tbsp of ras-el-hanout
2 tbsp of olive oil
for the gomasio
100 g of sesame
3 g of fleur de sel
for the pesto
1/2 bunch of cilantro
2 small onions (bunch)
40 g of pine nuts
6 cl of olive oil

Step-by-step directions

For the gomasio (Japanese condiment that replaces salt):
Toast the sesame dry in a pan over low heat.
Then crush it in a mortar while incorporating the fleur de sel.
Set aside.
For the pesto:
Blend the cilantro, onions, pine nuts and oil.
Set aside.
For the skewers:
Cut 4 cm cubes from the fish and coat them with ras-el-hanout.
Thread 4 to 5 fish cubes onto each skewer stick.
On the plancha, heat the olive oil and cook the skewers on each side.
Serve by sprinkling the skewers with a few pinches of gomasio (keep the rest in an airtight container and use it for other purposes as a condiment).
Serve with the pesto.