| 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 | T | Fresh lemon juice |
| 1/2 | t | Paprika |
| 1/2 | t | Ground cumin |
| 1/8 | t | Cayenne, or to taste |
| 3 | T | 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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