Poissons Grillés en Plein Air

Name: Poissons Grillés en Plein Air
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: ½ teaspoon each hot red pepper and powdered cumin; 1–1.25 kg/2–2½ lb fish; salt and freshly ground black pepper; salt and freshly ground black pepper; 150 ml/¼ pint (⅔ cup) olive oil; ½ teaspoon each hot red pepper and powdered cumin

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

1–1.25 kg/2–2½ lb fish
½ teaspoon each hot red pepper and

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

Method

Scale, clean and wash the fish, then pat dry. Cut three diagonal slashes on each side of each fish. Combine hot red pepper, cumin and olive oil, and add salt and black pepper to taste. Rub this well into the fish, inside and out. Leave for 1–2 hours, to absorb flavours.
When ready to grill fish, place on a grill 15 <