Moroccan Red Snapper With Chermoula

• 4 garlic cloves
• 1 pinch sea salt
• 1 cup chopped fresh cilantro, plus extra
• fresh fresh cilantro stem, to garnish
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 1 pinch chili powder
• 2/3 cup olive oil, plus extra
• olive oil, for oiling
• 4 tablespoons lemon juice or 4 tablespoons lime juice
• 12 ounces red snapper or 12 ounces pompano, cleaned and scaled
• lime wedge, to garnish

1. For the chermoula, pound the garlic with the sea salt in a mortar and pestle. Gradually work in the cilantro and spices. Transfer to a bowl and gradually whisk in the oil. Add lemon juice.
2. Make 3-4 diagonal slashes on both sides of the fish. Rub the chermoula into the slashes. then put the fish in a glass casserole. Marinate in the refrigerator for one hour.
3. Preheat the broiler to high and put fish onto an oiled broiler rack and cook 4-5 minutes on each side until fish flakes easily. Serve immediately, garnished with cilantro and lime.
4. This dish can also be prepared on the BBQ for just about the same amount of time.
5. Enjoy!

garlic, salt, fresh cilantro, cilantro stem, paprika, ground cumin, chili powder, olive oil, olive oil, lemon juice, red snapper, lime

Taken from www.food.com/recipe/moroccan-red-snapper-with-chermoula-306072 (may not work)