Recipe by EdsGirlAngie
Moroccan Charmoula sauce is a delightful lemony, garlicky, herby marinade and topping made a little exotic with the addition of cumin and cilantro. It's perfect with baked or grilled fish, but it perks up plain old chicken and can be tossed with couscous or rice, too. Be sure to use a good extra-virgin olive oil!
- 7.39 ml paprika
- 1 small dried red chilies, crushed or 1.23 ml cayenne pepper
- 4.92 ml ground cumin
- 2 clove garlic, finely minced
- 59.16 ml lemon juice
- 14.79 ml dried parsley
- 59.14 ml chopped cilantro
- 78.07 ml fruity olive oil
- salt and black pepper
Directions See How It's Made
- Whisk ingredients together and marinate white fish fillets (orange roughy works well) for 30 minutes to an hour.
- Bake or grill fish; more sauce can be served with the fish (don't use sauce previously used to marinate raw fish; set some aside in advance).
- Charmoula can also be used to marinate chicken with good results!