Grilled snapper with chermoula

Serves: 4

Time to make: 25 mins , plus 20 mins marinating

Ingredients

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4 x 150g snapper or tarakihi fillets

1 cup cousous

1 chargrilled capsicum, red, yellow or green

Chermoula paste

3 cloves garlic

1 pinch salt

1 small onion, diced

1 small bunch fresh coriandercilantroX, chopped

1 teaspoon paprika

1 small bunch fresh parsley, chopped

½ teaspoon chilli powder

½ teaspoon cumin

5 tablespoons olive oil

juice of 1 lemon

Instructions

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1 Combine all chermoula ingredients and make into a paste using a food processor or mortar and pestle. Rub fillets with paste and marinate for 20 minutes (keep 2 teaspoons paste aside for couscous). Grill on direct heat for approximately 9–10 minutes.

2 Cook couscous by adding an equal amount of boiling liquid such as water or stock to couscous. Cover and leave for 5 minutes. Remove cover and fluff with fork.

3 Mix in the 2 reserved teaspoons of paste and chargrilled capsicum. Serve snapper on couscous with a side salad.

Recipe kindly provided by Raymond van Rijk at Gourmet BBQ: www.bbqgourmet.co.nz

Nutrition Info (per serve)

Calories 471 cal

Kilojoules 1975 kJ

Protein 37 g

Total fat 23 g

Saturated fat 4 g

Carbohydrates 30 g

Sugar 3 g

Dietary fibre 4 g

Sodium 410 mg

Calcium 70 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.