Yamous Grilled Fish With Chermoula

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This very simple, very delicious dish comes from a charming cookbook/travel book called the ethnic paris cookbook" by charlotte puckette and olivia kiang-snaije."

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Steps

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To make the chermoula , combine the garlic , cilantro , cumin , hot pepper flakes , paprika and lemon juice in a food processor and process until coarsely chopped.

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With the motor running , slowly add the olive oil in a steady stream and process until smooth.

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Season with salt and pepper.

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With a sharp knife , cut two deep slits in the thickest part of both sides of each fish.

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Rub the fish with the chermoula , working it well into the slashes.

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Place in the refrigerator for 1 hour to marinate.

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Prepare hot grill fire or preheat the broiler.

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Grill or broil the fish about 3 minutes on each side.

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Serve with lemon wedges and any unused chermoula sauce.

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Ingredients

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red snapper, lemon, garlic cloves, fresh cilantro, cumin, hot pepper flakes, paprika, lemon juice, olive oil, salt & freshly ground black pepper