| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Moroccan | Seafood, Moroccan, Marinades | 6 | Servings |
INGREDIENTS
| 2 | lb | Gemfish (or firm white fish) |
| 1/2 | bn | Of parsley |
| 1/2 | bn | Coriander |
| 3 | Cloves garlic | |
| 1/2 | tb | Paprika |
| 1/2 | tb | Cumin |
| 1 | ts | Coriander |
| 1 | pn | Cayenne |
| 2 1/2 | oz | Lemon juice |
| 3 | oz | Olive oil |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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