CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood |
Moroccan |
Garlic, Moroccan, Seafood |
6 |
Servings |
INGREDIENTS
12 |
|
Garlic cloves |
1/2 |
t |
Coarse salt |
1 |
|
Cilantro |
1 |
T |
Paprika |
1 |
T |
Ground cumin |
1 |
pn |
Cayenne pepper |
|
|
Juice of 2 large lemons |
1 |
t |
Olive oil |
6 |
oz |
Halibut, monkfish bream or |
|
|
snapper steaks or |
1 |
|
Whole 2 lb. fish, cleaned |
|
|
scales left on but |
|
|
scored |
|
|
several times on the |
|
|
sides |
|
|
Additional cilantro for |
|
|
garnish |
INSTRUCTIONS
Grilled Fish A La Marocaine This picante, pungent Moroccan marinade
can be used for any fish suitable for grilling or broiling and can
also be used to marinate fish before baking. It's good with firm,
white fleshed fish. Directions: Pound together the garlic, salt,
cilantro, paprika, cumin and cayenne. Stir in the lemon juice and
olive oil. Marinate fish steaks or whole fish in this for several
hours, turning from time to time. Grill the fish for 4 minutes for
each 1/2 inch thickness, turning halfway through. Baste with the
marinade and serve at once, garnished with additional cilantro. Chill
leftovers and serve cold the next day. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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