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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the chermoula, combine the garlic, cilantro (coriander), cumin, hot pepper flakes, paprika and lemon juice in a food processor and process until coarsely chopped. | 2. With the motor running, slowly add the olive oil in a steady stream and process until smooth. | 3. Season with salt and pepper. | 4. With a sharp knife, cut two deep slits in the thickest part of both sides of each fish. Rub the fish with the chermoula, working it well into the slashes. | 5. Place in the refrigerator for 1 hour to marinate. | 6. Prepare hot grill fire or preheat the broiler. | 7. Grill or broil the fish about 3 minutes on each side. | 8. Serve with lemon wedges and any unused chermoula sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red snapper	4		scaled	100.8667	0.0	22.44	0.5667
lemon	1		cut	1.2808	0.4116	0.0486	0.0132
garlic clove	4			100.8667	0.0	22.44	0.5667
cilantro	2	bunches	chopped	-	-	-	-
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
pepper flake	1	teaspoon		100.8667	0.0	22.44	0.5667
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
olive oil	1/2	cup		954.72	0.0	0.0	108.0
salt black pepper			ground	100.8667	0.0	22.44	0.5667

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