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* Jennifer *
Cod packets with paprika and fennel
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Ingredients
Directions
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Squeeze the orange and grate the peel. Grate the ginger root. Squeeze the garlic over a bowl.
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Stir in the tablespoons orange juice and the orange zest, ginger, mustard, olive oil. Add some salt and freshly ground pepper.
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Cut the meat into cubes of two to three cm and scoop them through the marinade. Let the meat covered in the refrigerator marinate for one to two hours.
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Cut the zucchini into slices of two cm thick. Cut the sprigs of rosemary into pieces of two cm.
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Thread the pieces of meat on the skewers with pieces of zucchini and sprigs of rosemary in between. Put the skewers on a plate and allow the meat to reach room temperature.
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Spread the skewers thinly with olive oil and place them on the barbecue, about ten centimeters above the glowing charcoal.
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Toast the skewers in 10-12 minutes around nicely browned and cooked. Turn them regularly.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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