West Australian Undersea Club
"freedive spearfishing"
Bens BBQ Moroccan Fish
10 cloves crushed Garlic
1 teaspoon Paprika
1 teaspoon ground Cumin
2 teaspoon salt
6 pinches Cayenne Pepper
8 tablespoons Olive Oil
4 tablespoons Lemon Juice
2 tablespoons fresh Coriander
4 tablespoons fresh Parsley
Mix together and marinade for an hour.
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