Grilled Sea Bass Skewers with Hawayaj & parsley

2 pounds Sea Bass
2 garlic cloves
½ teaspoon crushed chillies
1 cup chopped flat parsley
1 tablespoon fresh lemon juice
2 tablespoon olive oil
Lemon wedge for serving

Hawayej spice mix
1 teaspoon black pepper
1 teaspoon coriander seeds
1.5 teaspoon cumin seeds
1/2 tablespoon ground cardamom
4 garlic clove
1.5 teaspoon ground turmeric

Rub fish with mixture and place in the fridge overnight.

Heat BBQ to 450°F, coat skewers with olive oil, then place fish at an angle on the heat. Sear one side for 8 minutes, then turn over for another 5 minutes. Allow the fish to complete cooking upon rest for another 5 minutes prior to serving.

Serve with a lemon wedge

Yields 12-15 skewers

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