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  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.

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