“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.”
Ingredients
Chermoula paste
Method
Main
1.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.
2.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.
Drink Suggestion: 2014 Casa Rojo “La Marimorena” Albariño, Rías Baixas, Spain. Drink suggestion by Jimmy Tantsis-Hall
Notes
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