Ingredients
-
-
4
-
1
-
-
4
-
2
-
1
-
1
-
1
-
1/4
-
1/2
-
-
-
-
Directions
Yamous Grilled Fish With Chermoula, This very simple, very delicious dish comes from a charming cookbook/travel book called The Ethnic Paris Cookbook by Charlotte Puckette and Olivia Kiang-Snaije , DH enjoyed this fish for dinner used salmon instead of red snapper The only change I made to the recipe was to add grated onion to the chermoula mix Thanks Chef Kate Made for N*A*M*E* Tag
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Steps
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1
Done
|
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
Done
|
With the Motor Running, Slowly Add the Olive Oil in a Steady Stream and Process Until Smooth. |
|
3
Done
|
Season With Salt and Pepper. |
|
4
Done
|
With a Sharp Knife, Cut Two Deep Slits in the Thickest Part of Both Sides of Each Fish. Rub the Fish With the Chermoula, Working It Well Into the Slashes. |
|
5
Done
|
Place in the Refrigerator For 1 Hour to Marinate. |
|
6
Done
|
Prepare Hot Grill Fire or Preheat the Broiler. |
|
7
Done
|
Grill or Broil the Fish About 3 Minutes on Each Side. |
|
8
Done
|
Serve With Lemon Wedges and Any Unused Chermoula Sauce. |
