Angelakis Weekly Seafood Specials



Barramundi: Moroccan Spiced Fish

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(11 votes, average 2.91 out of 5)


Ingredients:  (Serves 4)
4 barramundi cutlets or fillets
Olive oil
6 tablespoons chopped fresh parsley
6 tablespoons chopped fresh coriander
1 tablespoon finely grated lemon rind
2 cloves garlic
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground corainder
Cayenne pepper
Saffron threads
60ml (1/4 cup) lemon juice
60ml (1/4 cup) olive oil
2 tablespoons orange juice
Freshly ground black pepper
To make marinade, place parsley, coriander, lemon rind, garlic, paprika, cumin, coriander, a pinch each of cayenne pepper and saffron threads, lemon juice, oil, orange juice and black pepper to taste in a food processor or blender and process to a paste.  Place barramundi in a shallow glass or ceramic dish.  Pour over marinade.  Turn to coat.  Cover and marinate at room temperature for 30 minutes.
Drain fish and reserve marinade.  Heat a little olive oil in a frying pan over a medium heat.  Add marinade to pan.  Cook, stirring for 1-2 minutes or until hot.  Add fish.  Cook for 2-3 minutes each side.  Cover pan.  Cook for 2-3 minutes longer or until fish flakes when tested with a fork.