Zhoug Marinated Hake Skewers with Chickpea Salad

 Ingredients

• Hake fillets skinned cut into big chunks or any meaty white fish
• 1–3 whole jalapenos, sliced - zhoug
• 2 fat garlic cloves - zhoug
• 1 bunch cilantro - zhoug
• ½ teaspoon ground cardamom - zhoug
• 1 teaspoon cumin - zhoug
• ½ teaspoon chili flakes - zhoug
• ½ teaspoon kosher salt - zhoug
• 1/3 cup olive oil - zhoug
• 2 tablespoon fresh lemon juice - zhoug
• lemon 1, juiced - chickpea salad
• chickpeas 400g tin, rinsed and drained - chickpea salad
• red onion 1/2, finely chopped - chickpea salad
• tomatoes 2, diced - chickpea salad
• cucumbers 2, diced - chickpea salad
• parsley a small bunch, chopped - chickpea salad

For the zhoug

Place all ingredients (except oil) in a food processor and pulse until it’s uniformly chopped. Add oil and lemon juice process into a coarse paste. For a looser version, add a bit more oil. Taste for salt and heat, adding more if necessary. Add chili flakes if you like. Store in a sealed jar in the fridge for up to a week.

For the zhoug marinated hake skewers with chickpea salad

Toss the fish chunks with the zhoug and leave while you make the salad. Mix the rest of the ingredients with a splash of olive oil and season. Skewer the fish then grill on high for 5-6 minutes, until cooked through. Serve with the salad.