Yield: 1 servings
|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.