"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."
Pontoon's baby snapper with chermoula
“Delicious fresh snapper grilled whole over coals is so simple,” says Cameron, “but add a spicy chermoula dressing, lemon and lots of herbs and you have an unbeatable combo.”
- 10 mins preparation
- 15 mins cooking
- Serves 4
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Ingredients
- 2 snapper, cleaned (600 gm each)
- 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 lemon juice (¼ cup)
- 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
Main
- 1For 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.
- 2Heat 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.
Notes
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.
Drink Suggestion: 2014 Casa Rojo "La Marimorena" Albariño, Rías Baixas, Spain. Drink suggestion by Jimmy Tantsis-Hall