Best Moroccan Red Snapper With Chermoula Recipes

Moroccan Red Snapper With Chermoula image

Provided by Julie Bs Hive

Categories Moroccan

Time 28m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

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.
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.
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.
This dish can also be prepared on the BBQ for just about the same amount of time.
Enjoy!

Nutrition Facts : Calories 425.2, Fat 37.8, SaturatedFat 5.3, Cholesterol 31.7, Sodium 221.3, Carbohydrate 4.4, Fiber 1.3, Sugar 0.7, Protein 18.4

Moroccan Red Snapper With Cumin Seeds image

Provided by Chef Kate

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

3 tablespoons toasted cumin seeds
12 peeled crushed garlic cloves
1 bunch chopped fresh parsley
3 teaspoons salt
3 lemons, juice of
2 (3 lb) cleaned scaled red snapper
3 sliced peeled carrots
12 sliced new potatoes
4 sliced tomatoes
1 sliced sliced seeded stemmed green bell pepper
1 sliced lemon
5 whole mild green chilies (such as anaheims)
1/2 cup water
1/2 cup extra virgin olive oil

Steps:

Grind together cumin seeds, garlic cloves, chopped parsley and salt with a mortar and pestle.
Transfer to a small bowl and mix in the lemon juice.
Place red snappers in a large, shallow baking pan and rub spice mixture all over fish.
Cover with plastic wrap and marinate in refrigerator for at least 30 minutes. Preheat oven to 500°.
Remove fish from refrigerator and scatter carrots, potatoes, tomatoes, green bell pepper, sliced lemon, green chiles (such as anaheims) over and around fish.
Pour water and extra-virgin olive oil over fish and vegetables.
Bake, basting often, until fish is cooked through, about 30 minutes.

Nutrition Facts : Calories 957.1, Fat 25.7, SaturatedFat 4, Cholesterol 168.3, Sodium 2230.6, Carbohydrate 77.5, Fiber 12.5, Sugar 9.9, Protein 103.7