"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."
- 2 snapper, cleaned (600 gm each)
- Olive oil, for brushing
- Dill sprigs and lemon cheeks to serve
- 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
- 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.
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
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