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 is marvelous, and I strongly recommend it, but not for a fish with a delicate flavor. Use half of it to marinate the fish in for 1/2 hour before cooking, and pour the rest on as a sauce before serving.
Recipe information
Yield
serves 4
Ingredients
2/3 cup chopped cilantro
4 cloves garlic, crushed
1 teaspoon cumin
1 teaspoon paprika
1/4–1/2 teaspoon ground chili pepper (optional)
6 tablespoons peanut or extra-virgin olive oil
Juice of 1 lemon or 3 tablespoons wine vinegar
Preparation
Blend everything together in the food processor.
