Charmoula is a traditional Moroccan herb sauce used to season or marinate fish.
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
2 garlic cloves
1 cup loosely packed fresh flat-leaf parsley leaves
1 cup loosely packed fresh cilantro leaves
2 tablespoons capers
2 teaspoons grated lemon rind
1/4 cup fresh lemon juice
4 (6-ounce) halibut fillets (about 1 inch thick)
1/4 teaspoon salt
1/4 teaspoon black pepper
Parsley sprigs (optional)
How to Make It
Preheat oven to 350°.
To prepare sauce, combine first 6 ingredients in a food processor; process until garlic is finely chopped. Add parsley leaves, cilantro, capers, rind, and juice; pulse until herbs are coarsely chopped.
To prepare fish, sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fish on a foil-lined baking sheet coated with cooking spray.
Bake at 350° for 15 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce. Garnish with parsley sprigs, if desired.
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Pretty tasty, and quite easy. Halibut is about $10 for a 6-oz fillet in my neighborhood, so if you want to go cheaper on this one (like I probably will if I do this again), you could really use any mild, firm, white fish. Tilefish was on sale and that would have probably been just as good at a third of the price.
Charmoula has great flavor -- no changes to the recipe. I took the suggestion of another reviewer and spread the charmoula over the halibut fillets before baking. Served with Fig & Arugula Salad w/Parmesan (CL 2000) which is outstanding and roasted sweet potatoes. Great meal.
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