Yield: 6 servings
|2 pounds||Gemfish (or firm white fish)|
|½ bunch||Of parsley|
|2½ ounce||Lemon juice|
|3 ounces||Olive oil|
In food processor, process half a bunch of fresh coriander, half a bunch of parsley, 3 large cloves of garlic, ½ tablespoon each of paprika and cumin, one teaspoon coriander, pinch of cayenne, 2½ oz lemon juice, 3 oz olive oil.
Marinate 2 lb of Gemfish in this mixture for at least one hour, but preferably overnight.
Remove fillets from marinade, place in griller or barbeque, basting in marinate while cooking. Cook 2-3 minutes each side, turning carefully only once.
From : Meryl Constance. Sydney Morning Herald. 15 th September. 1992.