Pontoon's baby snapper with chermoula


"Delicious fresh snapper grilled whole over coals is so simple," says Pontoon chef Lance Cameron, "but add a spicy chermoula dressing, lemon and lots of herbs and you have an unbeatable combo."

You'll need

2 (600 gm each) snapper, cleaned Olive oil, for brushing Dill sprigs and lemon cheeks to serve   Chermoula paste 1½ tsp cumin seeds 1 tsp coriander seeds 1 Spanish onion, halved, coarsely chopped 60 ml (¼ cup) lemon juice 2 tbsp coarsely chopped coriander 2 tbsp coarsely chopped flat-leaf parsley 2 garlic cloves, finely chopped 1 tbsp smoked paprika 2tsp ground tumeric 1 pinch cayenne pepper 100 gm (about 1 tomato) diced tomato 100 ml extra-virgin olive oil

Method

  • 01
  • For chermoula, dry-roast cumin and coriander seeds in a frying pan over medium heat until fragrant (1-2 minutes), then process in a food processor with onion, lemon juice, herbs, garlic, paprika, turmeric and cayenne pepper to a coarse paste. Transfer to a bowl, stir in tomato and extra-virgin olive oil and season to taste. Makes 1 cup.
  • 02
  • Heat a barbecue to very hot. Brush fish with oil and grill, turning only when the first side is well charred, until cooked through (6-8 minutes). Season snapper to taste, spoon chermoula on to (refrigerate any remaining chermoula for up to 2 weeks), scatter with dill and serve with lemon.

To dry-roast spices, cook the spices in a dry pan, stirring continuously over medium-high heat until they're fragrant. The cooking time varies depending on the spices used.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2014 Casa Rojo “La Marimorena” Albariño, Rías Baixas, Spain.

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