Fried fish with moroccan-style herb sauce

Yield: 1 servings

Measure Ingredient
¼ cup Coarsely chopped fresh coriander
¼ cup Coarsely chopped fresh parsley leaves
1 Garlic clove; minced
2 tablespoons Fresh lemon juice
½ teaspoon Paprika
½ teaspoon Ground cumin
⅛ teaspoon Cayenne; or to taste
3 tablespoons Vegetable oil plus
Additional for frying the fish
1 pounds Skinless firm-fleshed white fish filet; such as cod or
; halibut, cut into 4
; equal pieces
All-purpose flour seasoned with salt and
; pepper for dredging the fish

In a food processor or blender puree the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 3 tablespoons of the oil, and salt and pepper to taste. In a skillet heat 1 inch of the additional oil to 375F. on a deep-fat thermometer, dredge the fish in the flour, shaking off the excess, and in the oil fry it, turning it once, for 1-½ to 2 minutes on each side, or until it is cooked through. Transfer the fish to paper towels to drain, divide it between 2 plates, and drizzle the sauce over it.

Serves 2.

Gourmet July 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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