Moroccan fish with fresh tomato sauce

Ingredients:

* 750 g white fish fillets, skinned

* 1 medium red onion, peeled and finely cbopped

* 1 clove garlic, crushed

* 2 tablespoons chopped fresh coriander

* 1/3 cup chopped flat-leaved parsley

* 1/2 teaspoon ground sweet paprika

* 1/4 teaspoon chilli powder

* 1/3 cup olive oil

* 2 tablespoons lemon juice

 

Tomato sauce:

 

* 4 large, red, ripe tomatoes, peeled, seeded and chopped 

* 2 small red chillies, cut in half, seeded and finely sliced

* 4 spring onions, including some green, finely sliced 

* 1/2 bunch fresh coriander, cbopped finely

* 1/2 cup olive oil, extra virgin ground pepper lemon or lime juice (optional)

* 1 red onion, finely cbopped (optional)

Preparation:

Cut fish across grain into 2x2 cm squares. combine onion, garlic, coriander, parsley, paprika, chilli powder, olive oil and lemon juice and

spoon over fish cubes. Mix well and leave to marinate for at least 2 hours or overnight.Place fish on metal skewers and grill, turning frequently, untillightly browned on all sides.To make Tomato Sauce: combine tomatoes, chillies, spring onions and coriander in a bowl add olive oil and pepper to taste.

 

Add lemon or lime juice and chopped onion if usmg.allow the Tomato Sauce to stand for at least an hour in refrigerator before serving with fish. Note: Fish could be barbecued instead of grilled.This type of tomato sauce, called 'Salsa', makes a very good quick sauce for grilled or fried fish.

 

Allow tomatoes to drain in a strainer for at least 30 minutes to get rid of excess water.HINT Extra virgin olive oil is made from the first pressing of olives. no heat or chemicals are used so all the natural flavours are retained.