Categories: Fish/sea, Moroccan, Marinade 
      Yield: 6 servings 
  
      2 lb Gemfish (or firm white fish)      1/2 tb Cumin 
    1/2 bn Of parsley                          1 ts Coriander 
    1/2 bn Coriander                           1 pn Cayenne 
      3    Cloves garlic                   2 1/2 oz Lemon juice 
    1/2 tb Paprika                             3 oz Olive oil 
  
  In food processor, process half a bunch of fresh coriander, half a bunch of 
  parsley, 3 large cloves of garlic, 1/2 tablespoon each of paprika and 
  cumin, one teaspoon coriander, pinch of cayenne, 2 1/2 oz lemon juice, 3 oz 
  olive oil. 
   
  Marinate 2 lb of Gemfish in this mixture for at least one hour, but 
  preferably overnight. 
   
  Remove fillets from marinade, place in griller or barbeque, basting in 
  marinate while cooking. Cook 2-3 minutes each side, turning carefully only 
  once. 
   
  From : Meryl Constance. Sydney Morning Herald. 15 th September. 1992.