Recipe by Chef Kate
This very simple, very delicious dish comes from a charming cookbook/travel book called "The Ethnic Paris Cookbook" by Charlotte Puckette and Olivia Kiang-Snaije.
Top Review by Nasseh
DH enjoyed this fish for dinner. I used salmon instead of red snapper. The only change I made to the recipe was to add grated onion to the chermoula mix. Thanks Chef Kate... Made for N*A*M*E* Tag
For the fish
- 4 red snapper, 10 ounces/280g each, cleaned and scaled (or bass or red mullet)
- 1 lemon, cut into wedges
For the chermoula
- 4 garlic cloves
- 2 bunches fresh cilantro, leaves chopped (coriander)
- 1 tablespoon cumin, ground
- 1 teaspoon hot pepper flakes
- 1 tablespoon paprika
- 1⁄4 cup lemon juice
- 1⁄2 cup olive oil
- salt & freshly ground black pepper
Directions See How It's Made
- To make the chermoula, combine the garlic, cilantro (coriander), cumin, hot pepper flakes, paprika and lemon juice in a food processor and process until coarsely chopped.
- With the motor running, slowly add the olive oil in a steady stream and process until smooth.
- Season with salt and pepper.
- With a sharp knife, cut two deep slits in the thickest part of both sides of each fish. Rub the fish with the chermoula, working it well into the slashes.
- Place in the refrigerator for 1 hour to marinate.
- Prepare hot grill fire or preheat the broiler.
- Grill or broil the fish about 3 minutes on each side.
- Serve with lemon wedges and any unused chermoula sauce.