It’s the weekend, so we thought you might like to try this great Snapper recipe!
Try this an tell us what you think or If you have a great fish recipe, share it with us, we love good food.
SPICED RED SNAPPER WITH CHARMOULA
To make the charmoula paste, put all the ingredients in a bowl and whisk together. The mix can be stored in a glass jar with a tightfitting lid for up to 1 week.
Wash the snapper under cold water and pat dry. Lay the fish on a platter big enough to hold them all. Stuff the snapper with the sliced lemons and brush the fish inside and out with the charmoula paste. Season with sea salt and cracked black pepper.
Preheat the barbecue or set a grill pan over a medium-high heat.
Lay the fish on the hot barbecue and cook for 8-10 minutes on each side, depending on the thickness of the fish, until the flesh is cooked through. Remove the fish from the barbecue or grill pan, cover with foil and let rest for 5 minutes.
Serve the fish with the lemon and lime quarters.
• 4 red snapper
• 2 lemons, thinly sliced
For the charmoula paste
• 1tbsp ground coriander
• 1tbsp ground cumin
• 4 garlic cloves, finely chopped
• 1 preserved lemon, finely chopped
• large bunch of fresh flat-leaf parsley, finely chopped
• 1tsp dried chilli flakes
• ½tsp smoked paprika
• good pinch saffron threads
• 2tbsp freshly squeezed lime juice
• 120ml olive oil
• 2 lemons, quartered
• 2 limes, quartered