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Ingredients

1 cup coriander leaves, finely chopped
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon paprika
2 garlic cloves, crushed
1 tablespoon extra virgin olive oil
1/3 cup lemon juice
4 thick white fish cutlets (such as jewfish, snapper or blue eye)
Cooked couscous, to serve
Coriander sprigs, to serve
Diced tomatoes, to serve
Lemon wedges, to serve

Method

Step 1 Process coriander, cumin, cayenne pepper, paprika, garlic, oil, lemon juice, and salt and pepper in a food processor. Pour mixture into a ceramic dish.
Step 2 Add fish to mixture. Turn to coat. Cover. Refrigerate for 1 hour.
Step 3 Preheat a greased barbecue plate over medium heat. Cook fish for 3 minutes each side. Serve with couscous, coriander, tomatoes and lemon wedges.

Moroccan fish cutlets

How to make Moroccan fish cutlets

Ingredients

Method