Background image

   h o m e      /     s h o p       /     s t o c k i s t s       /       c o n t a c t

Background image

Moroccan BBQ Pollock

(Serves 4)

 

With this dish you can use any firm fleshed fish you fancy like Salmon, Sea Bass or Monk Fish. (But as it is mainly Pollock we catch when fishing this is what we use.)

 

You can also cook this under the grill or in the pan if it is raining.

 

Preparation time 5 minutes

Marinating time 30-60 minutes

Cooking time 8-12 minutes may vary depending on the fish.

Pre-heat the BBQ, grill or frying pan

 

You will need:

3tsp Secret Chef Moroccan Seasoning

4 nice sized fillets of Pollock (1 per person)

200g Plain Yoghurt

1 Lemon juiced

1 Lemon cut into wedges for garnish

1tbs Olive Oil

 

In a bowl mix the yoghurt, lemon juice, olive oil and Moroccan Seasoning.

Remove half of the mix, cover and put in the fridge.

Add the fish to the remaining mixture ensuring to coat well, cover and marinade in the fridge at least 30 minutes but no longer than 1 hour.

Remove the fish from the marinade and wipe off any excess yoghurt.

Cook the fish for 4-6 minutes either side (depending on the thickness).

Ensure the fish is cooked throughout before serving.

 

Dish up with a blob of the marinade that you set to one side along with a wedge of lemon and salads of your choice.