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Gemfish In Chermoula Marinade
seafood, marinades, moroccan
2 lb gemfish (or firm white fish)
1/2 bunch of parsley
1/2 bunch coriander
3 cloves garlic
1/2 tablespoon paprika
1/2 tablespoon cumin
1 teaspoon coriander
1 pinch 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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