| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Moroccan |
Marinades, Moroccan, Seafood |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Gemfish, or firm white fish |
| 1/2 |
|
Of parsley |
| 1/2 |
|
Coriander |
| 3 |
|
Cloves garlic |
| 1/2 |
T |
Paprika |
| 1/2 |
T |
Cumin |
| 1 |
t |
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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