Moroccan Marinated Fish
Published January 11, 1986
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ¾ pound whole red snapper or striped bass, head on
1 small bunch fresh coriander, leaves only
2 cloves garlic, peeled
2 tablespoons vinegar
Juice of 1 lemon or lime
1 tablespoon paprika
1 tablespoon cumin
½ teaspoon crushed chili
Cayenne pepper to taste
2 tablespoons olive oil
Nutritional analysis per serving (4 servings)
4 grams carbs; 73 milligrams cholesterol; 278 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 1 gram fiber; 135 milligrams sodium; 42 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wipe the fish dry with paper towels.
- Step 2
Combine all the ingredients in a blender and mix until smooth. Coat the fish, inside and out, with the marinade and leave for an hour at room temperature.
- Step 3
Preheat oven to 375 degrees.
- Step 4
Bake the fish for 20 to 30 minutes or until cooked.
Private Notes
Comments
I'm confused about "crushed chili" - there are so many different kinds of peppers/chilis, and I'm not sure whether to use crushed red pepper flakes or one of the many other chili pepper spices.
Easy to make, cilantro did not overwhelm (which was good for some of our guests), but somehow the recipe sounded better than the final result ended up tasting.