Moroccan Red Snapper With Chermoula Recipe

Name: Moroccan Red Snapper With Chermoula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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!

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 garlic cloves, 1 pinch sea salt, 1 cup chopped fresh cilantro, plus extra, fresh fresh cilantro stem, to garnish, and more.

Yes, Moroccan Red Snapper With Chermoula falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Red Snapper With Chermoula

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