See Also: Cooking Club · Fish and Seafood
Grilled Fish with Chermoula Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com. Use any firm fish that will cut into large chunks, even our Pacific coast salmon.
3-4 thick slices firm fish, cut into large chunks
zest and juice of 1 lemon, or 1 preserved lemon
1 teaspoon powdered cumin
2 teaspoons sweet paprika
2 tablespoons extra virgin olive oil
1 tablespoon fresh cilantro, finely chopped
2-3 tablespoons fresh parsley, finely chopped
1/4 teaspoon fine sea salt
Combine the lemon zest and juice (if using a preserved lemon, zest it or finely mince some of the rind and squeeze out the juice and use some of the preserving juices to make about 2 tablespoons of liquid) with cumin, paprika, olive oil, cilantro, parsley and salt. Marinate the fish in this for several hours in the refrigerator. If making kebabs thread the fish on skewers and grill several minutes. Or, instead of making kebabs, simply place marinated fish on a heated stove top grill pan or griddle or skillet and cook several minutes. Great served with couscous, drizzling with any of the juices from the grill pan.
Recipe created 2011-05-10.
