Title: Moroccan Charmoula for Fish
Categories: Gma5
Yield: 1 servings

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

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.