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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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