Moroccan Red Snapper With Chermoula Food

MOROCCAN RED SNAPPER WITH CHERMOULA

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!

BROILED FISH WITH CHERMOULA

Steps:

• Season the fish with salt and pepper. In a large baking dish combine the fish with half the chermoula and toss together until the fish is coated. If the chermoula is thick it may be easier to spread it onto the fish with a spatula. Refrigerate for 15 to 30 minutes while you preheat the broiler or prepare a grill.
• If using a broiler, line a sheet pan with foil and brush the foil with olive oil, or oil a shallow baking dish. Place the fish in the pan in a single layer. If desired drizzle on a little more olive oil or lemon juice. Place under the broiler, close to the heat (about 2 1/2 inches below) and broil 5 minutes. Check the fish; the timing depends on how thick the fillets are; figure on 4 to 5 minutes per 1/2 inch of thickness. It is done when it is opaque and you can pull it apart with a fork. Using a spatula, transfer the fish from the sheet pan or baking dish to a platter or to individual plates. Tip the juices in the pan over the fish fillets. Pass the remaining chermoula and lemon wedges at the table.

MOROCCAN RED SNAPPER WITH CUMIN SEEDS

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.

BAKED MOROCCAN SNAPPER IN A BAG

Steps:

• Combine coriander, cumin,lemon juice, honey, oil, salt and pepper in bowl, mix well.
• Make 3 diagonal incisions (3-4cm long) on both sides of the fish.
• Place a Tbsp of spice paste in fish cavity, coat both sides with remaining spice paste. Place fish in a large oven cooking bag, sprinkle with shallots & parsley.
• Seal bag with a tie, prick a few holes just below the tie.
• Place fish on baking tray, bake in moderate over (180C)or 375F about 20 mins or until just cooked through.
• Serve with couscous.
• Couscous:.
• Combine water, salt, butter & couscous in heatproof bowl. Cover, stand 10 mins or until water is absorbed.
• Stir in remaining red bell pepper, spanish onion,corn, and currants or raisins.