Moroccan charmoula for fish
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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.