Yamous Grilled Fish With Chermoula Recipe

Name: Yamous Grilled Fish With Chermoula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ¼ cup lemon juice; ½ cup olive oil; salt & freshly ground black pepper

Servings: persons

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
¼ cup lemon juice
½ cup olive oil
salt & freshly ground black pepper

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.
5
Rub the fish with the chermoula, working it well into the slashes.
6
Place in the refrigerator for 1 hour to marinate.
7
Prepare hot grill fire or preheat the broiler.
8
Grill or broil the fish about 3 minutes on each side.
9
Serve with lemon wedges and any unused chermoula sauce.

462

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 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), and more.

Yes, Yamous Grilled Fish With Chermoula falls under the Seafood 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.

Yamous Grilled Fish With Chermoula

How did you like this recipe?

Frequently Asked Questions