Moroccan charmoula for fish

Yield: 1 servings

Measure Ingredient
1 tablespoon Paprika
½ teaspoon Cayenne pepper
2 teaspoons Ground cumin
4 Cloves garlic; minced fine (4 to 6)
½ cup Lemon juice
½ cup Chopped parsley
½ cup Chopped cilantro
1 cup Fruity olive oil
Salt and black pepper to taste

The all-purpose, most-loved Moroccan sauce for baked or grilled fish.

Enough for six to eight portions of fish give or take your propensity for charmoula. Rub a little into the fish a few hours before cooking. Spoon some on the cooked fish. Serve with couscous if you desire. (Also good on chicken.)

Combine all of the ingredients in a bowl and whisk together lightly.

Recipes from Joyce Goldstein, author of The Mediterranean Kitchen (William Morrow and Company, Inc. ) and Back to Square One: Old-World Food in a New-World Kitchen (William Morrow and Company, Inc.), copyright 1993 by Joyce Goldstein.

Converted by MC_Buster.

Recipe by: Good Morning America Converted by MM_Buster v2.0l.

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