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Gemfish in Chermoula Marinade


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Fish/seafoo Marinades Moroccan

Ingredients:

  • 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

Directions:

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.
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini