Fish and Chicken

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Title: Fish and Chicken
Yield: 6 Servings
Categories: Seafood, Moroccan, Garlic


12 Garlic cloves
1/2 ts Coarse salt
1 bn Cilantro
1 tb Paprika
1 tb Ground cumin
1 pn Cayenne pepper
Juice of 2 large lemons
1 ts Olive oil
6 oz Halibut, monkfish, bream or
-snapper steaks or
1 Whole 2 lb. fish, cleaned,
-scales left on, but scored
-several times on the sides
Additional cilantro for

Grilled Fish A La Marocaine

This picante, pungent Moroccan marinade can be used for any fish suitable
for grilling or broiling and can also be used to marinate fish before
baking. It's good with firm, white fleshed fish. Directions: Pound
together the garlic, salt, cilantro, paprika, cumin and cayenne. Stir in
the lemon juice and olive oil. Marinate fish steaks or whole fish in this
for several hours, turning from time to time.

Grill the fish for 4 minutes for each 1/2 inch thickness, turning halfway
through. Baste with the marinade and serve at once, garnished with
additional cilantro. Chill leftovers and serve cold the next day.

From Gemini's MASSIVE MealMaster collection at