Whew!! This was one of the longest weeks I’ve had in a long time. Generally I only work part-time at my day job however we had a big fundraising event this week (of which I am in charge) and frankly I barely had time to sleep and eat. I believe I punched about 50 hours in a little over 4 days. The good news is that things went great! I’ll be sharing some pictures on here because the event was literature based around books. It was a lot of fun!
We’re down to under two weeks before our big vacation and things are coming together too. I will continue to post and will be posting more regularly. Some of you took part in my survey a few weeks ago. Thank you so much for your input it has really helped me to refine the focus and direction of things. Some things that have come out of it are that overall people do like giveaways, however I am going to really work at making sure they are things that really fit – more food focused, Moroccan and Islamic, green and sustainable. I think that fits with what my goals are for my blog. Another big “wish list” item from the reader survey was more about Moroccan travel and culture. These are things that I really want to work in. I may end up creating some type of “themed” days (nut not in obnoxious way). My upcoming trip should help develop a ton of new ideas, images, and experiences.
The final outcome was more recipes. More traditional Moroccan recipes as well as more recipes from other influences. So I’ll be doing that too. I hope that you’ll continue to keep up the conversation so that I can make this site the best resource possible for you!
Onto the main course – today’s recipe is Citrus Grilled Fish or Shrimp. It’s taken me a really long time to eat and enjoy fish but I can safely say that I would take fish just as soon as I would pick chicken or beef on any given day. It’s all about the preparation.
- 2 fillets of salmon
- 1/2 lemon
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil
- 1 tbsp crushed garlic
- Fish Grill Basket
- In a small bowl mix the olive oil, garlic, salt, pepper and cumin to create a marinade. Rinse your salmon and slice the 1/2 lemon into smaller slices. Pour the marinade over both of the fillets. You can refrigerate the fish for 10-12 hours (overnight) or you can cook right away. When you are ready to cook the fish, layer 1-2 lemon slices on one side of the grill basket, next add the fish, and finally place more lemon slices on the other side of the fish. This will help keep the fish from sticking as well as make sure the flavor permeates through the fish.
- On a gas or charcoal grill place the fish onto the grill once preheated. Cook time will depend on grill temperature, however the fish is done once it starts to flake, At this point remove from heat and carefully open the grill basket over a place and serve hot.
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