Cook Main Dishes Meals Spring Summer

Grilled Snapper with Chermoula

September 7, 2021

Chermoula is a North African paste that’s used as a marinade for seafood, chicken and lamb but is also wonderful for vegetables such as eggplant, zucchini & capsicums. It’s best used on the day it’s made but can last up to 2 days in the refrigerator. As well as an accompanying green salad, a cous cous and chickpea or cracked wheat salad would be delicious when served with this highly aromatic dish.


Ingredients

(Serves 4)

1 handful fresh coriander leaves & stalks, roughly chopped

1 handful Italian parsley leaves & stalks, roughly chopped

½ cup fresh mint leaves

2 cloves garlic, crushed

1 ½ tsp ground cumin

1 ½ tsp ground coriander

1 ½ tsp sweet paprika

½ tsp turmeric

½ tsp fresh chilli, chopped

2 sml lemons, the zest finely grated & juice of

½ tsp sea salt

3 tbsp + extra olive oil

4 x 180 g pieces snapper fillet

green salad, to serve

extra virgin olive oil

lemon wedges, to serve

Method

  1. Place the coriander, parsley, mint, garlic, spices, chilli, lemon zest and juice, salt and 3 tbsp olive oil in a food processor and process until a fine puree.
  2. Transfer to a bowl and marinate the snapper fillets for a minimum of 20 minutes.
  3. Either panfry or barbecue the fillets with a little olive oil for 3 – 4 minutes per side, depending on the thickness of the fillet.
  4. Serve with a little green salad dressed with extra virgin olive oil and fresh lemon wedges.

You Might Also Like