Argan Snapper with Ras El Hanout

Yield: 4-6 servings

Ingredients:

Ras el Hanout spice blend:

• 1 tablespoon (15 ml) whole cumin seed
• 1 inch (2.5 cm) piece cinnamon stick
• 2-3 whole cloves
• ½ tablespoon (7.5 ml) peppercorns
• ½ tablespoon (7.5 ml) coriander seed
• ¾ tablespoon (12 ml) salt
• ½ tablespoon (7.5 ml) dried ginger
• ½ teaspoon (1.25 ml) cayenne

Snapper:

• 3 quarts (3 L) oil (90% olive/10 % argan)
• 1 large (3 pounds/1.36 kg) whole red snapper, cleaned, scaled and scored
• Ras el Hanout spice blend

Garnish:

• 3 oranges, halved
• Oil, for grilling

Method:

For the Ras el Hanout spice blend:

In a mortar and pestle, add the cumin, pepper, cinnamon, cloves, coriander, salt, ginger, and cayenne. Crush to a powder. Reserve for the fish.

For the snapper:

Heat the oil over medium-low heat to 170 F (80 C). Dust the fish thoroughly and evenly with the spice blend, inside and out.  Add the fish to the oil and ‘poach/fry’ for 25 minutes, until cooked through.

To serve:

Preheat a grill or a grill pan to high heat.

Brush orange halves with oil and grill until well charred. Transfer oranges to a serving dish.

Lift fish from the oil and allow to drain well.  Transfer to the serving dish with the oranges, placing the fish over the oranges to prop it up slightly.