Whole Fish with Chermoula

Photo: Romulo Yanes
Serves: 4


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1 tablespoon cumin seeds
1 teaspoon paprika
Kosher salt
4 cloves garlic, sliced
1 large hot chile, such as jalapeño, finely chopped
5 tablespoons olive oil
2 whole red snappers (about 1 1/4 lb. each), scales removed
1 lime, thinly sliced crosswise
1 tablespoon lime juice
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro


Prep: 20 Minutes
Cook: 16 Minutes

1. Preheat grill to medium-high. In a mortar and pestle or spice grinder, smash cumin, paprika, 1 tsp. salt, garlic and chile until whole spices are cracked and garlic and chile are mashed. Stir in 2 Tbsp. oil. Place fish on a baking sheet; with a paring knife, make a few shallow slits in outside of flesh. Set 1 Tbsp. spice paste aside and rub fish all over with remaining paste. Stuff fish with lime slices.

2. Oil grill grates. Brush fish with 1 Tbsp. oil, place on grill and close cover. Grill, turning once, until flesh flakes easily when pierced and skin is charred and crisp, about 8 minutes per side. Transfer to a serving platter and let rest.

3. In a bowl, stir reserved spice paste with lime juice, parsley, cilantro, 1 Tbsp. water and remaining 2 Tbsp. oil. Spoon herb sauce over fish and serve.

Created date

August 2014

Nutritional Information

Calories 383
Fat 20 g
Satfat 3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 45 g
Carbohydrate 3 g
Fiber 1 g
Cholesterol 81 mg
Iron 2 mg
Sodium 626 mg
Calcium 98 mg