fish and chicken

6 servings
12  Garlic cloves
½ teaspoon Coarse salt
1 bunch Cilantro
1 tablespoon Paprika
1 tablespoon Ground cumin
1 pinch Cayenne pepper
  Juice of 2 large lemons
1 teaspoon Olive oil
6 ounces Halibut, monkfish, bream or snapper steaks or
Whole 2 lb. fish, cleaned, scales left on, but scored several times on the sides
  Additional cilantro for garnish

Grilled Fish A La Marocaine

This picante, pungent Moroccan marinade can be used for any fish suitable for grilling or broiling and can also be used to marinate fish before baking. It's good with firm, white fleshed fish.

Directions: Pound together the garlic, salt, cilantro, paprika, cumin and cayenne. Stir in the lemon juice and olive oil. Marinate fish steaks or whole fish in this for several hours, turning from time to time.

Grill the fish for 4 minutes for each ½ inch thickness, turning halfway through. Baste with the marinade and serve at once, garnished with additional cilantro. Chill leftovers and serve cold the next day.

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