Moroccan Charmoula For Fish

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CATEGORY	CUISINE	TAG	YIELD
Fruits	Moroccan	Gma5	1	Servings

INGREDIENTS

1	T	Paprika
1/2	t	Cayenne pepper
2	t	Ground cumin
4		Cloves garlic, minced fine
		4 to 6
1/2	c	Lemon juice
1/2	c	Chopped parsley
1/2	c	Chopped cilantro
1	c	Fruity olive oil
		Salt and black pepper to
		taste

INSTRUCTIONS

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.

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