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Grouper with Charmoula

Yield 4 servings (serving size: 1 fillet and 1 cup couscous)
Charmoula is a Moroccan herb paste used primarily as a marinade for fish.

Ingredients

  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh parsley
  • 3 garlic cloves, peeled
  • 1/4 cup fresh lemon juice
  • 1 tablespoon olive oil
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground cinnamon
  • 4 (6-ounce) grouper or other white fish fillets (1 inch thick)
  • Cooking spray
  • 4 cups hot cooked couscous

Nutrition Information

  • calories 371
  • caloriesfromfat 10 %
  • fat 4.3 g
  • satfat 0.7 g
  • monofat 1.7 g
  • polyfat 0.9 g
  • protein 40.3 g
  • carbohydrate 41.7 g
  • fiber 2.4 g
  • cholesterol 63 mg
  • iron 3.3 mg
  • sodium 171 mg
  • calcium 62 mg

How to Make It

  1. Combine first 3 ingredients in a food processor; process until chopped. Add juice and next 6 ingredients (juice through cinnamon); process until smooth. Arrange fish in a single layer in a shallow dish; spread cilantro mixture evenly over both sides of fish. Cover and marinate in refrigerator 30 minutes. Remove fish from dish; discard marinade.

  2. Preheat broiler.

  3. Place fish on a broiler pan coated with cooking spray; broil 7 minutes or until fish flakes easily when tested with a fork. Serve with couscous.