Moroccan fish cutlets

0
85
Moroccan fish cutlets

(3) Rate it

  • 1:05 Prep
  • 0:06 Cook
  • 4 Servings
  • Capable cooks

Featured in
Main recipes, Fish recipes

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.

  • High protein
  • Low carb
  • Low fat
  • Low kilojoule
  • Low sodium
  • Low sugar

Nutrition

  • 812 kj

    Energy

  • 8g

    Fat Total

  • 2g

    Saturated Fat

  • 1g

    Fibre

  • 28g

    Protein

  • 94mg

    Cholesterol

  • 125.9mg

    Sodium

  • 1g

    Carbs (sugar)

  • 2g

    Carbs (total)

All nutrition values are per serve
  • Author: Annette Forrest
  • Image credit: Louise Lister
  • Publication: Super Food Ideas

Source: taste.com.au

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