| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Moroccan |
Gma5 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Paprika |
| 1/2 |
ts |
Cayenne pepper |
| 2 |
ts |
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.
A Message from our Provider:
“Better to face the truth now, than after death”