Pontoon's baby snapper with chermoula

AT A GLANCE

  • Serves 4 people

"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 (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
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.

Topics:

CHERMOULA PASTE, SNAPPER, CORIANDER, DICED TOMATO, TURMERIC, PARSLEY, PAPRIKA

Recipe:

LANCE CAMERON

Photography:

SHARYN CAIRNS

Styling:

LISA FEATHERBY

Drinking Suggestion:

2014 CASA ROJO “LA MARIMORENA” ALBARIÑO, RÍAS BAIXAS, SPAIN. , suggested by JIMMY TANTSIS-HALL

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