Moroccan Red Snapper With Chermoula

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 4 garlic cloves
• 1 pinch sea salt
• 1 cup chopped fresh cilantro, plus extra
• fresh fresh cilantro stem, to garnish
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 1 pinch chili powder
• 2/3 cup olive oil, plus extra
• olive oil, for oiling
• 4 tablespoons lemon juice or 4 tablespoons lime juice
• 12 ounces red snapper or 12 ounces pompano, cleaned and scaled
• lime wedge, to garnish

Recipe

• 1 for the chermoula, pound the garlic with the sea salt in a mortar and pestle. gradually work in the cilantro and spices. transfer to a bowl and gradually whisk in the oil. add lemon juice.
• 2 make 3-4 diagonal slashes on both sides of the fish. rub the chermoula into the slashes. then put the fish in a glass casserole. marinate in the refrigerator for one hour.
• 3 preheat the broiler to high and put fish onto an oiled broiler rack and cook 4-5 minutes on each side until fish flakes easily. serve immediately, garnished with cilantro and lime.
• 4 this dish can also be prepared on the bbq for just about the same amount of time.
• 5 enjoy!