Gemfish in chermoula marinade
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Gemfish (or firm white fish) |
| ½ | bunch | Of parsley |
| ½ | bunch | Coriander |
| 3 | Cloves garlic | |
| ½ | tablespoon | Paprika |
| ½ | tablespoon | Cumin |
| 1 | teaspoon | Coriander |
| 1 | pinch | Cayenne |
| 2½ | ounce | Lemon juice |
| 3 | ounces | Olive oil |
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 2-3 minutes each side, turning carefully only once.
From : Meryl Constance. Sydney Morning Herald. 15 th September. 1992.
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