Whole Fish With Chermoula

• 1 tablespoon cumin seeds
• 1 teaspoon paprika
• Kosher salt
• 4 cloves garlic, sliced
• 1 large hot chile, such as jalapeno, finely chopped
• 5 tablespoons olive oil
• 2 whole red snappers (about 1 1/4 lb. each), scales removed
• 1 lime, thinly sliced crosswise
• 1 tablespoon lime juice
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro

1. Preheat grill to medium-high. In a mortar and pestle or spice grinder, smash cumin, paprika, 1 tsp. salt, garlic and chile until whole spices are cracked and garlic and chile are mashed. Stir in 2 Tbsp. oil. Place fish on a baking sheet; with a paring knife, make a few shallow slits in outside of flesh. Set 1 Tbsp. spice paste aside and rub fish all over with remaining paste. Stuff fish with lime slices.
2. Oil grill grates. Brush fish with 1 Tbsp. oil, place on grill and close cover. Grill, turning once, until flesh flakes easily when pierced and skin is charred and crisp, about 8 minutes per side. Transfer to a serving platter and let rest.
3. In a bowl, stir reserved spice paste with lime juice, parsley, cilantro, 1 Tbsp. water and remaining 2 Tbsp. oil. Spoon herb sauce over fish and serve.

cumin seeds, paprika, kosher salt, garlic, hot chile, olive oil, red snappers, lime, lime juice, parsley, fresh cilantro

Taken from www.myrecipes.com/recipe/whole-fish-with-chermoula (may not work)