4 x 175 g (4 x 6.2 oz) Kingklip, Dorado or Swordfish fillet
For the Sweet Piquanté Pepper Relish Chermoula:
25 g (0.9 oz) freshly chopped coriander
10 ml (2 tsp) toasted cumin seeds
4 garlic cloves
20 ml (1/4 tbsp) lemon juice (the juice of 1 lemon)
30 ml (2 tbsp) Peppadew® Hot Piquanté Pepper Relish
30 ml (2 tbsp) olive oil
7 ml (1 tsp) sea salt
Place all the ingredients for the chermoula into a food processor and process until well blended but still relatively chunky. If you don’t have a food processor then use a pestle and mortar. Rub the Peppadew® Hot Piquanté Pepper Relish chermoula over the fish steaks on both sides, place in a shallow dish, cover and marinate for at least 2 hours, turning from time to time. Fire up your Weber® or grill top and allow it to reach a medium high temperature. Place the steaks onto the Weber® or grill top and grill until just cooked through. Serve with fresh coriander leaves.
Chermoulah is a sauce of fresh coriander, lemon juice, olive oil and spices. Commonly used in Algerian, Moroccan, and Tunisian cuisine, this North African sauce/marinade is best suited to fish, though it does compliment chicken and some vegetables too.