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Title: GEMFISH IN CHERMOULA MARINADE
Categories: Seafood, Moroccan, Marinades
Yield: 6 servings
2 lb Gemfish (or firm white fish)
1/2 bn Of parsley
1/2 bn Coriander
3 Cloves garlic
1/2 tb Paprika
1/2 tb Cumin
1 ts Coriander
1 pn Cayenne
2 1/2 oz Lemon juice
3 oz Olive oil
In food processor, process half a bunch of fresh
coriander, half a bunch of parsley, 3 large cloves of
garlic, 1/2 tablespoon each of paprika and cumin, one
teaspoon coriander, pinch of cayenne, 2 1/2 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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