Chermoula rubbed snapper
Pete Evans
INGREDIENTS
2 tablespoons chermoula spice mix
4 x 160–180g pieces snapper fillet, with skin on
3 tablespoons olive oil
2 chillies, finely chopped
2 garlic cloves, finely chopped
1kg English spinach leaves
2 tablespoons lemon juice
1 quantity yogurt, coriander and mint sauce (recipe below)
Yoghurt, coriander and mint sauce
20 coriander leaves, chopped
1 tablespoon chopped spearmint leaves
1 green birds eye chilli, de-seeded and finely chopped
1 teaspoon diced red onion
1 teaspoon fish sauce
1 teaspoon lime juice
100ml thick plain yogurt
METHOD
Rub the chermoula spice over the fish fillets. Heat half the oil in a frying pan and cook the fish, skin side down, until blackened but not burnt, then flip over and cook the other side. Remove from the pan.
Heat the remaining oil in the frying pan, toss the chilli and garlic in the pan for 1 minute to release the flavour, then add the spinach and cook for another minute before adding the lemon juice. Strain the spinach to remove all the excess moisture, serve with the fish and topped with a little yogurt, coriander and mint sauce.
Gently stir together all of the ingredients. Take care not to overwork or the yoghurt will split and make the sauce too thin.
Makes about 125 ml or ½ cup
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