New Zealand Seafood Recipes
GRILLED SNAPPER FILLETS WITH CHERMOULA ON COUS COUS
Ingredients
Preferred measurement of units
Serves 4
4 200g7 oz fillets Snapper
200g7 oz cous cous
2 tsp char-grilled pepper, chopped
Charmoula Paste
3 garlic cloves
1 tsp salt
1 small onion, diced
Small bunch fresh coriander, chopped
Small bunch fresh parsley, chopped
1 tsp paprika
½ tsp chilli powder
½ tsp cumin
6 Tbsp olive oil
Juice from 1 lemon
Method
Combine all ingredients & make into a paste using a food processor or mortar & pestle.
Rub fillets with paste & marinate for at least 20 minutes (keep 2 tsp paste aside for cous cous).
Grill on direct heat for approximately 9-10 minutes.
Cook Cous Cous & mix in 2 tsp of paste & char-grilled pepper.
Serve Snapper on Cous Cous.
Recipe kindly provided by Raymond van Rijk at BBQ Gourmet
Snapper
Omega 3: Good Omega-3
Color when cooked:
- White
Flesh:
- Medium
- Thick flakes
Cooking Methods:
- Bake
- Curry
- Marinate
- Microwave
- Poach
- BBQ
- Smoke
- Soup/chowder
- Fry