Gemfish in Chermoula Marinade
Yield
6 servingsPrep
1 hrsCook
10 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds | gemfish | * |
| ½ | bunch | parsley leaves |
|
| ½ | bunch | coriander |
*
|
| 3 | Cloves | garlic |
*
|
| ½ | tablespoon | paprika |
|
| ½ | tablespoon | cumin |
|
| 1 | teaspoon | coriander |
|
| 1 | pinch | cayenne pepper |
*
|
| 2 ½ | ounces | lemon juice |
|
| 3 | ounces | olive oil |
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Directions
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 to 3 minutes each side, turning carefully only once.
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