“North African flavours are made for barbecuing,” says cookbook author Ross Dobson. “The essentials of this traditional rub are garlic, cumin, chillies and some sort of fresh herbage. Often, the seafood is rubbed and marinated in a chermoula then added to a simple, fresh tomato sauce for a seafood tagine. I have used big blue eye cutlets here, but any white fish will do.” This recipe is just one of the many delicious creations in Ross’ new book King of The Grill (Murdoch Books; $39.99).
1 large red chilli, chopped
1 large green chilli, chopped
2 garlic cloves, chopped
½ teaspoon sea salt
3 tablespoons olive oil
½ teaspoon ground cumin
½ teaspoon ground coriander
1 large handful coriander leaves, roughly chopped
1 large handful flat-leaf (Italian) parsley leaves, roughly chopped
1 large handful mint leaves, roughly chopped
2 x blue eye cutlets (or cod), about 350 g each
- Put the chillies, garlic and salt in a mortar and pound until you have a chunky paste. Add the olive oil, cumin, ground coriander and fresh herbs and keep pounding until you have an aromatic, green thick paste.
- Put the fish in a non-metallic dish and rub the chermoula all over. Cover and refrigerate for 3 hours. Remove from the fridge 30 minutes before cooking.
- Preheat the barbecue hotplate to medium. Tear off two sheets of baking paper about the same size as the hotplate. Put the baking paper on the hotplate and drizzle with a little olive oil to grease.
- Cook the fish for 5 minutes on each side until golden.