Red Snapper has a great, firm texture and a sweet, nutty flavor that lends itself very well to everything from hot chillies to subtle herbs. In this recipe I've added moroccan flavourings. this is a delicious tasty and healthy !
Ingredients
4 x 250 g red snapper fillets
150 g chermoula (see below)
juice of 1 lemon
2 tablespoons of honey
salt
1 preserved lemon, quartered and finely sliced (pith removed)
a good handful of chopped coriander
for the chermoula (approx 500ml):
1 red onion - finely chopped
4 garlic cloves - finely chopped
75 g finely chopped flat-leafed parsley
50 g finely chopped coriander
1 tablespoon of ground chilli, ground turmeric, ground cumin respectively
2 teaspoons smoked paprika
1 teaspoon sea salt
160 ml good quality olive oil
juice of 1 lemon and a squeeze of lime juice
To make the chermoula, firstly, with the exception of the olive oil and lemon/lime juice, place all of the ingredients into a food processor and process for 1 minute. Now slowly add the oil until a thick paste develops. Finally stir in the lemon and lime juice, and place in fridge until required.
An hour before cooking, mix the snapper fillets with the chermoula and leave to marinate at room temperature. After 1 hour, place the marinated fillets into a suitable dish for steaming. Now add, the juice of 1 lemon and 100 ml of water to the bowl the fillets were marinating in, mix together with the preserved lemon and pour the resulting mix over the fillets.
Now place the bowl into a steamer, cover tightly and steam for upto 12 minutes - the exact timing depends upon the size of fillets and the depth of the bowl they are sitting in. 10 - 12 minutes should be the correct timing.
Carefully remove each fillet and place on a serving dish, spoon the remaining sauce over the fish and sprinkle with the chopped coriander.
Serve with either plain rice, jasmine rice or perhaps a nice hot couscous with garlic and chilli.
A great supper dish! Enjoy!
Comments