Gemfish in chermoula marinade

Yield: 6 servings

Measure Ingredient
2 pounds Gemfish (or firm white fish)
½ bunch Of parsley
½ bunch Coriander
3 \N Cloves garlic
½ tablespoon Paprika
½ tablespoon Cumin
1 teaspoon Coriander
1 pinch Cayenne
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.

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