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Tagine of snapper with preserved lime, chickpeas, tomato and chenin blanc



  • 1.

    Ask your fishmonger to gut, scale and fillet your fish but to leave the head and tail attached so as to just remove the spine and pin bones!

  • 2.

    In a mortar and pestle pound the garlic, coriander root, cumin and ginger with a little salt to a fine paste. Then add the tomato, limejuice and preserved lime zest and white wine.

  • 3.

    Pour this over your fish and allow to marinate for tem minutes. In a targine or heavy saucepan warm the olive oil. Add the fish and marinade as well as the chickpeas. Bring to a simmer and cook for about 10-15 minutes continually spooning the sauce over the fish. You may

  • 4.

    Need to turn the fish half way through.

  • 5.

    Correct the seasoning, and garnish with the remaining chopped coriander tops and the fried onions.

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Andrew Graham

Sparkling Whites, Pinot Gris and Dessert Wines are the best wines to pair with Tagine of snapper with preserved lime, chickpeas, tomato and chenin blanc.


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