Grilled Snapper with Chermoula
Grilled Snapper marinated in aromatic Chermoula paste, served with a green salad and lemon wedges. Perfect for spring and summer meals.
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Cooking tools:
- Grill
- Citrus press
- Microplane
- Garlic press
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spatula
- Tongs
- Pastry brush
- Plate
- Serving platter
- Whisk
- Paper towel
- Aluminum foil
Ingredients
- 1 handful fresh coriander leaves & stalks, roughly chopped
- 1 handful Italian parsley leaves & stalks, roughly chopped
- ½ cup fresh mint leaves
- 2 cloves garlic, crushed
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- 1 ½ tsp sweet paprika
- ½ tsp turmeric
- ½ tsp fresh chilli, chopped
- 2 sml lemons, the zest finely grated & juice of
- ½ tsp sea salt
- 3 tbsp + extra olive oil
- 4 x 180 g pieces snapper fillet
- green salad, to serve
- extra virgin olive oil
- lemon wedges, to serve
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