| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood |
Moroccan |
July 1991 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Coarsely chopped fresh coriander |
| 1/4 |
c |
Coarsely chopped fresh parsley leaves |
| 1 |
|
Garlic clove; minced |
| 2 |
tb |
Fresh lemon juice |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Ground cumin |
| 1/8 |
ts |
Cayenne; or to taste |
| 3 |
tb |
Vegetable oil plus |
|
|
Additional for frying the fish |
| 1 |
lb |
Skinless firm-fleshed white fish filet; such as cod or |
|
|
; halibut, cut into 4 |
|
|
; equal pieces |
|
|
All-purpose flour seasoned with salt and |
|
|
; pepper for dredging the fish |
INSTRUCTIONS
In a food processor or blender puree the coriander, the parsley, the
garlic, the lemon juice, the paprika, the cumin, the cayenne, 3 tablespoons
of the oil, and salt and pepper to taste. In a skillet heat 1 inch of the
additional oil to 375F. on a deep-fat thermometer, dredge the fish in the
flour, shaking off the excess, and in the oil fry it, turning it once, for
1-1/2 to 2 minutes on each side, or until it is cooked through. Transfer
the fish to paper towels to drain, divide it between 2 plates, and drizzle
the sauce over it.
Serves 2.
Gourmet July 1991
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