Free Healthy Recipe - Chermoula Snapper

Dairy free

An interesting marinade for snapper, this one makes a nice change from plain grilled fish. Shake off excess marinade before cooking to avoid drowning the fish in olive oil.

Recipe courtesy of De Costi Seafoods.

Ingredients

1 kg snapper fillets, skin removed

lemon wedges to serve

Chermoula:

½ cup olive oil

2 cloves garlic, crushed

¼ tsp cayenne pepper

1 tsp paprika

2 tsp ground cumin

2 tbsp lemon juice

5 tbsp coriander, finely chopped

¼ tsp sea salt

Method

To make the chermoula, combine olive oil with the garlic, spices, lemon juice and coriander and a pinch of sea salt.
Place fillets skin side down in a baking dish and brush chermoula over them, using up all the mixture. Leave to marinate in the fridge for 1-2 hours or overnight.

Place fish on a baking tray lined with foil and place under the grill (broiler) for 7 - 10 minutes or until cooked through.
Serve with lemon wedges and a side salad or green vegies.

Alternatively you can pan fry or bake the fish if desired.

Makes 4 servings

Prep Time:	2 hrs
Cooking Time:	10 mins
Ready in:	2 hrs 10 mins
Suitable for:
Dinner

See also:

Italian Green Salad

Stir Fried Greens

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Nutritional Information - Per Serve
Kj	1522 kj
Calories	364 kcal
Fat	16.2 g
Saturated Fat	3.1 g
Total Carbohydrate	2.3 g
Total Protein	51.6 g
Fibre	0.3 g

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