Recipe by MsKittyKat
The sauce can also be used on baked or grilled fish with good results if you'd rather not fry.
Top Review by Sandi (From CA)
FANTASTIC sauce, which is the only thing I made here, thus the lack of rating. The sauce gets a 10! I admit to omitting the cayenne and I was forced to use dried parsley, but it was still just awesome. I served it on crispy tilapia (#47391) with Indonesian Spiced Rice (#14639) and easy moroccan carrots (#71033). Thanks for a royal keeper! .........Ok, I finally made the fish AND the sauce. YES MA'AM!! It turned out wonderfully even though I was doing the proverbial running/chicken/head thing in the kitchen, which is what I do when I cook more than two new dishes in one night. Served with Curried Tomatoes and Green Onion Pancakes (I know, strange combination, but I'm kinda known for that) and it ROCKED. Thank you once again, Deborah!
- 1⁄4 cup coarsely chopped fresh cilantro
- 1⁄4 cup coarsely chopped fresh parsley leaves
- 1 clove garlic, minced
- 2 tablespoons fresh lemon juice
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon ground cumin
- 1⁄8 teaspoon cayenne, to taste
- 3 tablespoons vegetable oil, plus
- additional oil, for frying the fish
- 1 lb skinless firm-fleshed white fish fillets or 1 lb cod or 1 lb halibut or 1 lb grouper, cut into four equal pieces
- all-purpose flour, seasoned with
- salt and pepper, for dredging the fish
Directions See How It's Made
- In a food processor or blender purée the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 3 tablespoons of the oil, and salt and pepper to taste.
- In a skillet heat 1 inch of the additional oil to 375°F on a deep-fat thermometer, dredge the fish in the flour, shaking off the excess, and in the oil fry it, turning it once, for 1-1/2 to 2 minutes on each side, or until it is cooked through.
- Transfer the fish to paper towels to drain, divide it between 2 plates, and drizzle the sauce over it.