Pan-grilled king snapper with lemon, thyme, and charmoula


by: Joana's Kitchen

This fish has the perfect balance of sweetness and spiciness. In one bit you get the crisp skin followed by the juicy fish that's finished off with that tangy, syrupy glaze. To die for!


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serves: 4

4 pieces (6-oz/175-g) of king snapper fillet

2 tablespoons extra virgin olive oil

1 Pared zest of lemon (minced)

3 leaves bay (finely shredded)

3 leaves from sprigs of thyme

1 teaspoon dried red pepper flakes

1/2 teaspoon Maldon sea salt flakes


2 lb (900 g) baking or all-purpose potatoes

2 tablespoons olive oil (plus extra for cooking)

2 large garlic cloves (minced)

2 leaves from sprigs of thyme

Salt and freshly ground black pepper


2 tablespoons roughly chopped cilantro

3 cloves garlic (chopped)

1 1/2 teaspoons ground cumin

1/2 medium-hot red chile pepper (seeded and chopped)

1/2 teaspoon saffron strands

1/4 cup extra virgin olive oil

1 Juice of lemon

1 1/2 teaspoons paprika

1 teaspoon salt

Nutrition Facts
Pan-grilled king snapper with lemon, thyme, and charmoula

Servings Per Recipe: 4

Amount per Serving

Calories: 643

  • Total Fat: 38.9 g
  •     Saturated Fat: 6.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 22.5 mg
  • Sodium: 1487.9 mg
  • Total Carbs: 62.3 g
  •     Dietary Fiber: 5.8 g
  •     Sugars: 2.4 g
  • Protein: 14.6 g

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1.  For the pan-grilled potatoes, cut the potatoes lengthwise into chunky wedges. Drop them into a pan of boiling salted water, bring back to a boil, and drain. Let cool slightly, then toss in a bowl with the olive oil, garlic, thyrne leaves, and some seasoning.

2.  For the snapper, mix the olive oil, lemon zest, bay leaves, thyme leaves, pepper flakes, and Maldon salt together in a shallow dish. Add the pieces of snapper and turn them over once or twice to coat them well with the mixture.

3.  Meanwhile, put all the ingredients for the charmoula into a food processor and blend until smooth. Transfer to a bowl and stir in some seasoning to taste.

4.  Heat a ridged cast-iron grill pan over a high heat until smoking hot. Drizzle with a little oil, then lay a batch of the potato wedges diagonally across the pan. Lower the heat and cook for 4 to 5 minutes on each side, until crisp and golden brown. Transfer to a serving dish and keep hot in a low oven while you cook the rest of the potatoes.

5.  Lift the pieces of snapper out of the marinade and place skin-side down on the grill pan. Cook for 3 to 4 minutes, then turn over and cook for 1 to 2 minutes, or until cooked through.

Cooks' note:
Red snapper or large john dory fillet.

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