Whole Fish with Chermoula

red-snapper-chermoula Photo: Romulo Yanes


  • 1 tablespoon cumin seeds
  • 1 teaspoon paprika
  • Kosher salt
  • 4 cloves garlic, sliced
  • 1 large hot chile, such as jalapeño, 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.

  • Prep Time:
  • Cook Time:
  • Yield: Serves: 4

Nutritional Information

Calories per serving: 383
Fat per serving: 20g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 45g
Carbohydrate per serving: 3g
Fiber per serving: 1g
Cholesterol per serving: 81mg
Iron per serving: 2mg
Sodium per serving: 626mg
Calcium per serving: 98mg

Good to Know

Marinating whole fish with herbs and spices before grilling gives this dish an added boost of fantastic flavor without extra fat or calories.