Barbecued Steamed Fish with Moroccan Marinade

Name: Barbecued Steamed Fish with Moroccan Marinade
Cuisine: Moroccan
Ingredients: 2 tablespoons each chopped fresh green coriander and flat-leafed (Italian) parsley; 4 tablespoons olive oil; 2 small cloves garlic, peeled and finely chopped; 2 tablespoons each chopped fresh green coriander and flat-leafed (Italian) parsley; 4 tablespoons thinly sliced spring onion (scallion) (green parts only); 4 tablespoons thinly sliced spring onion (scallion) (green parts only); 4 large fillets sea bass, daurade, sar or pageot (175-225 g/6–8 oz each), or 8 fillets smaller fish; 1 preserved lemon; salt and freshly ground black pepper; 4 pinches each hot red pepper and powdered saffron; salt and freshly ground black pepper; 2 tablespoons lemon juice; 4 pinches each hot red pepper and powdered saffron; 4 large fillets sea bass, daurade, sar or pageot (175-225 g/6–8 oz each), or 8 fillets smaller fish; 4 large fillets sea bass, daurade, sar or pageot (175-225 g/6–8 oz each), or 8 fillets smaller fish; 4 large fillets sea bass, daurade, sar or pageot (175-225 g/6–8 oz each), or 8 fillets smaller fish; 4 large fillets sea bass, daurade, sar or pageot (175-225 g/6–8 oz each), or 8 fillets smaller fish

Preparation info

Serves
4

Difficulty
Medium

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

These packets of fish can be prepared ahead of time and stored in the refrigerator until ready to use.

Ingredients

4 large fillets sea bass, daurade, sar or pageot (175-225 g/6–8

Africa
Morocco
Azemmour
Essaouira
Safi
Carthaginian
El Jadida
Preserve
Fish course
Gluten-free
Pescatarian

Method

Place fillets of fish on individual sheets of aluminium foil. If using eight smaller fillets, put two together on one sheet.
Cut preserved lemon into eight thin wedges. With a small sharp knife, remove lemon flesh. Place two wedges of peel on each fillet and sprinkle with spring onion (scallion), garlic, coriander and parsley.
In a small bowl, combine