Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Gemfish in chermoula marinade   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.