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This was one of the LA Times' best recipes of 2010. It was delicious. It is quick enough for a weeknight meal but special enough for company. I especially liked the chermoula sauce. I actually made just the sauce recently to use on grilled ribeye steaks. It was perfect for the steak. I hope you like this as much as we do!
Units: US | Metric
Serving Size: 1 (224 g)
Servings Per Recipe: 4