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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the chermoula, pound the garlic with the sea salt in a mortar and pestle. Gradually work in the cilantro and spices. Transfer to a bowl and gradually whisk in the oil. Add lemon juice. | 2. Make 3-4 diagonal slashes on both sides of the fish. Rub the chermoula into the slashes. then put the fish in a glass casserole. Marinate in the refrigerator for one hour. | 3. Preheat the broiler to high and put fish onto an oiled broiler rack and cook 4-5 minutes on each side until fish flakes easily. Serve immediately, garnished with cilantro and lime. | 4. This dish can also be prepared on the BBQ for just about the same amount of time. | 5. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	4			302.6	0.0	67.32	1.7
sea salt	1	pinch		302.6	0.0	67.32	1.7
cilantro	1	cup	chopped	3.68	0.5872	0.3408	0.0832
cilantro stem				302.6	0.0	67.32	1.7
paprika	2	teaspoons		12.972000000000001	2.4835	0.6504	0.5929
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
chili powder	1	pinch		0.4759	0.0839	0.0227	0.0241
olive oil	2/3	cup		1272.96	0.0	0.0	144.0
olive oil				1272.96	0.0	0.0	144.0
lemon juice	4	tablespoons		13.42	4.209	0.2135	0.1464
red snapper	12	ounces	scaled	302.6	0.0	67.32	1.7
lime wedge				302.6	0.0	67.32	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.