Moroccan magic

Yield: 4 servings

Measure Ingredient
4 \N Fillets fish
1 teaspoon Ground coriander
½ teaspoon Ground cinnamon
1 teaspoon Ground cumin
1 teaspoon Ground paprika
1 teaspoon Ground ginger
1 small Onion; finely chopped
4 \N Cloves garlic; finely chopped
1 tablespoon Parsley; (preferably
\N \N ; Italian), finely
\N \N ; chopped
1 tablespoon Fresh coriander; finely chopped
1 small Chilli; seeds removed,
\N \N ; finely chopped (or
\N \N ; you could use
\N \N ; chilli sauce)
\N \N A few strands of saffron; (optional)
2 tablespoons Lemon juice
4 tablespoons Nut oil; (such as macadamia
\N \N ; oil) (other oils
\N \N ; could be used)

In a bowl, mix spices together (grinding them if they are not powdery).

Add remaining ingredients except fish and oil.

Slowly dribble in oil, a little at a time, stirring constantly (as if for making mayonnaise).

Add more oil until all has been incorporated.

Rub fish with half the mixture and allow to marinate for an hour (at least).

Pan fry fish fillets preferably in a non-stick pan.

Even in other frying pans the oil in the chermoula should prevent fish from sticking.

Once cooked serve fish topped with a little more chermoula.

I prefer to serve this dish with couscous made up according to instructions on the packet.

Leftover potential: Chermoula keeps for several days in the refrigerator.

Converted by MC_Buster.

Per serving: 23 Calories (kcal); trace Total Fat; (9% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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