09-16-2008, 08:43 PM
This hot, spicy, garlicky mixture is the all purpose, ubiquitous Moroccan sauce for fish. It goes on every kind of fish - fried, grilled, baked and stewed. It's marvelous but I don't recommend it for fish with delicate flavors.
Use half of it to marinate the fish for 1/2 hour before cooking and pour the rest on as a sauce before serving.
Chermoula Sauce and Marinade
Ingredients:
2/3 cup chopped cilantro
4 cloves garlic, crushed
1 tsp cumin
1 tsp paprika
1/4 - 1/2 tsp ground chili pepper (optional)
6 Tbsp extra virgin olive oil
Juice of 1 lemon or 3 Tbsp wine vinegar
Blend everything together in a food processor and it's done!
I like to use those new Magic Bullet's for making sauces and marinades quickly. Those things are very handy!
Serves 4