GEMFISH IN CHERMOULA MARINADE

      Title: GEMFISH IN CHERMOULA MARINADE
  Categories: Seafood, Moroccan, Marinades
       Yield: 6 Servings
  
       2 lb Gemfish (or firm white fish)
     1/2 bn Of parsley
     1/2 bn Coriander
       3    Cloves garlic
     1/2 tb Paprika
     1/2 tb Cumin
       1 ts Coriander
       1 pn Cayenne
   2 1/2 oz Lemon juice
       3 oz Olive oil
  
   In food processor, process half a bunch of fresh coriander, half a
   bunch of parsley, 3 large cloves of garlic, 1/2 tablespoon each of
   paprika and cumin, one teaspoon coriander, pinch of cayenne, 2 1/2 oz
   lemon juice, 3 oz olive oil.
   
   Marinate 2 lb 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 2-3 minutes each side, turning carefully
   only once.
   
   From : Meryl Constance. Sydney Morning Herald. 15 th September. 1992.
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