Red Mullet with Almond Chermoula Recipe

Red Mullet with Almond Chermoula Recipes

Ingredients :

50g / 2 oz coriander

large handful of mint, roughly chopped

40g / 1.5 oz almonds

2 plump garlic cloves

pinch of dried chili flakes

about 125ml / 4 fl oz virgin olive oil

lemon juice

4 x 300g / 10 oz red mullet, cleaned and gutted

salt and pepper

Method :

Put the coriander, mint, almonds, garlic and chili into a food processor or blender. With the motor running, slowly pour in the oil to make a coarse or smooth paste, according to taste. Season to taste with salt and pepper and lemon juice.

With the point of a sharp knife, cut 2 deep slashes in both sides of each fish. Spread the chermoula over both sides of the fish, working it well into the slashes. Cover and leave in a cool place for 1 hour. Put the mullet under a preheated grill and cook for 4-5 minutes on each side until the flesh just flakes when tested with a fork.

Note - Chermoula is a distinctive Moroccan mixture of coriander, garlic, chilies and spices that is used in many ways, bringing character and flavor to dishes. Its most frequent use is as a marinade, either before cooking or afterwards, for fish, grilled or baked meat, poultry and vegetable dishes. The food may also be cooked in chermoula.

Serves 4

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