Yamou’s Grilled Fish With Chermoula |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This very simple, very delicious dish comes from a charming cookbook/travel book called The Ethnic Paris Cookbook by Charlotte Puckette and Olivia Kiang-Snaije. Ingredients:
4 red snapper, 10 ounces/280g each, cleaned and scaled (or bass or red mullet) |
1 lemon, cut into wedges |
4 garlic cloves |
2 bunches fresh cilantro, leaves chopped (coriander) |
1 tablespoon cumin, ground |
1 teaspoon hot pepper flakes |
1 tablespoon paprika |
1/4 cup lemon juice |
1/2 cup olive oil |
salt & freshly ground black pepper |
Directions:
1. To make the chermoula, combine the garlic, cilantro (coriander), cumin, hot pepper flakes, paprika and lemon juice in a food processor and process until coarsely chopped.
2. With the motor running, slowly add the olive oil in a steady stream and process until smooth.
3. Season with salt and pepper.
4. With a sharp knife, cut two deep slits in the thickest part of both sides of each fish. Rub the fish with the chermoula, working it well into the slashes.
5. Place in the refrigerator for 1 hour to marinate.
6. Prepare hot grill fire or preheat the broiler.
7. Grill or broil the fish about 3 minutes on each side.
8. Serve with lemon wedges and any unused chermoula sauce.
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