Gemfish in Chermoula Marinade is a modern New Zealand recipe (based on a Moroccan original) for a classic dish of gemfish or mackerel cooked in a marinade flavoured with Moroccan spices. The full recipe is presented here and I hope you enjoy this classic New Zealand version of: Gemfish in Chermoula Marinade.
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The Gemfish is a snake mackerel found in the oceans around New Zealand and south eastern Australia. This recipe for gemfish coked in chermoula marinade comes from New Zealand, but is based on a Moroccan original.
Combine the coriander, parsley, garlic, paprika, cumin, ground coriander, cayenne pepper, lemon juice an olive oil then process until smooth.
Marinate the fish in this mixture for at least 1 hour (best done over night in the refrigerator). Remove the fillets from the marinade then place on a barbecue or under a grill (broiler) and cook for about 3 minutes per side, basting frequently with the marinade whilst cooking, turning carefully only once.
