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

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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!
ingredients
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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
PAN-GRILLED POTATOES:
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
CHARMOULA:
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
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
preparation

Red snapper or large john dory fillet.
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