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RECIPE: Chef Gene Briggs' Charmoula Grilled Red Snapper with Quinoa Tabbouleh

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For the grilled Red Snapper

Ingredients:

1 pound snapper scaled and gutted, or 16 ounces of snapper fillet

Charmoula Sauce (See recipe below)

Directions:

1. Season fish, place aluminum foil on grill, allow to heat up and place fish over top.

2. Baste fish with charmoula. Close grill and cook 8 to 10 minutes while continuing to baste periodically.

3. Turn fish over and repeat for another 6 to 8 minutes while still basting.

4. Remove from grill, debone and serve with Summer Quinoa Salad. (See recipe below.)

Charmoula Sauce (a Moroccan fish marinade)

Ingredients:

4 ounces* cilantro

2 ounces parsley

2 ounces garlic, coarsely chopped

1 cup lemon juice

¼ ounce paprika

¼ ounce cumin

¼ ounce cayenne

Salt to taste

1 cup honey

(* You will need a scale since some of these ingredients need to be weighed.)

Directions:

1. Chop cilantro and parsley, set aside. 2. Mix all other ingredients. 3. Add cilantro/parsley mixture.

Summer Quinoa Salad

Ingredients:

2 quarts quinoa, cooked

1 bunch parsley, chopped roughly

¼ cup chopped mint

3 lemons, juiced

1 quart tomatoes, diced

1 quart cucumber, diced

1 scallion bunch, sliced

¾ cup extra virgin olive oil

1/4 tablespoon freshly ground black pepper

1 teaspoon salt

Directions:

Combine all and season to taste.

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