Recipe - Gemfish In Chermoula Marinade

2 pound Gemfish (or firm white fish)
One half bn Of parsley
One half bn Coriander
3 Cloves garlic
One half tablespoon Paprika
One half tablespoon Cumin
1 teaspoon Coriander
1 pn Cayenne
2 One half ounce Lemon juice
3 ounce Olive oil

In food processor, process half a bunch of fresh coriander, half a bunch of
parsley, 3 large cloves of garlic, One half tablespoon each of paprika and
cumin, one teaspoon coriander, pinch of cayenne, 2 One half ounce lemon juice, 3 oz
olive oil.

Marinate 2 pound of Gemfish in this mixture for at least one hour, but
preferably overnight.

Remove fillets from marinade, place in griller or barbeque, basting in
marinate while cooking. Cook 23 minutes each side, turning carefully only
once.

From : Meryl Constance. Sydney Morning Herald. 15 th September. 1992.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini