Fish & chicken
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Garlic cloves | |
| ½ | teaspoon | Coarse salt |
| 1 | bunch | Cilantro |
| 1 | tablespoon | Paprika |
| 1 | tablespoon | Ground cumin |
| 1 | pinch | Cayenne pepper |
| Juice of 2 large lemons | ||
| 1 | teaspoon | Olive oil |
| 6 | ounces | 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 | ||
Directions
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 ½ 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.