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Moroccan fish cutlets
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Prep Time:
65 minutes
65 minutes
Cook Time:
6 minutes
6 minutes
Total Time:
71 minutes
71 minutes
Ingredients:
- 250.00 ml coriander leaves, finely chopped
- 2.50 gm ground cumin
- 1/4 tsp cayenne pepper
- 2.50 gm paprika
- 86.63 gm lemon juice
- 4 thick white fish cutlets (such as jewfish, snapper or blue eye)
- Cooked couscous, to serve
- Coriander sprigs, to serve
- Diced tomatoes, to serve
Instructions:
- Blend coriander, cumin, cayenne pepper, paprika, garlic, oil, lemon juice, salt, and pepper in a food processor until smooth. Transfer the flavorful mixture to a ceramic dish.
- Coat the fish in the mixture, cover, and refrigerate for 1 hour.
- Preheat a well-oiled barbecue plate over medium heat. Grill fish for 3 minutes on each side. Serve with fluffy couscous, fresh coriander, juicy tomatoes, and zesty lemon wedges.
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