For the grilled Red Snapper
Ingredients:
1 pound snapper scaled and gutted, or 16 ounces of snapper fillet
Charmoula Sauce (See recipe below)
Directions:
1. Season fish, place aluminum foil on grill, allow to heat up and place fish over top.
2. Baste fish with charmoula. Close grill and cook 8 to 10 minutes while continuing to baste periodically.
3. Turn fish over and repeat for another 6 to 8 minutes while still basting.
4. Remove from grill, debone and serve with Summer Quinoa Salad. (See recipe below.)
Charmoula Sauce (a Moroccan fish marinade)
Ingredients:
4 ounces* cilantro
2 ounces parsley
2 ounces garlic, coarsely chopped
1 cup lemon juice
¼ ounce paprika
¼ ounce cumin
¼ ounce cayenne
Salt to taste
1 cup honey
(* You will need a scale since some of these ingredients need to be weighed.)
Directions:
1. Chop cilantro and parsley, set aside. 2. Mix all other ingredients. 3. Add cilantro/parsley mixture.
Summer Quinoa Salad
Ingredients:
2 quarts quinoa, cooked
1 bunch parsley, chopped roughly
¼ cup chopped mint
3 lemons, juiced
1 quart tomatoes, diced
1 quart cucumber, diced
1 scallion bunch, sliced
¾ cup extra virgin olive oil
1/4 tablespoon freshly ground black pepper
1 teaspoon salt
Directions:
Combine all and season to taste.