Pan Fried red snapper with Chermoula (Moroccan)

View previous topic View next topic Go down

Pan Fried red snapper with Chermoula (Moroccan)

Post by Guest on Sun May 24, 2009 6:59 am



2 large red snapper fillets
2 teaspoons coriander, ground
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon red pepper
1 teaspoon saffron
2 teaspoons paprika
1 small onion, chopped
1/4 cup parsley
1/4 cup cilantro
1/4 cup lemon juice
1/4 cup olive oil
1 small piece ginger
2 garlic cloves, crushed
1 lemon, cut into wedges

1. In a blender, add coriander, salt, peppers, saffron, paprika, onion, parsley, cilantro, lemon juice, olive oil, ginger and garlic. Blend well. In a large plastic zip lock bag, add spice mixture and fish fillets. Marinate in refrigerator 1-4 hours.

2. In an 8-inch skillet on medium heat carefully place fish fillets, cook for about 3 minutes on each side. Fish should be white, be careful to not overcook. Serve fillets with lemon wedges.

Yields: 2 servings
avatar
Guest
Guest


Back to top Go down

Re: Pan Fried red snapper with Chermoula (Moroccan)

Post by Guest on Tue Jan 26, 2010 7:20 am

salaam
Mashallah, that looks very nice.
JazakAllahu Khairan for the picture redpuffyflowers
avatar
Guest
Guest


Back to top Go down

View previous topic View next topic Back to top


 
Permissions in this forum:
You cannot reply to topics in this forum