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Maple-Planked Mahimahi with Charmoula

Yield 4 servings (serving size: 1 fillet, 1 tablespoon sauce, and 1/2 cup rice)
If it's warm enough to grill outdoors, try serving your family this exotic entrée. Charmoula is a traditional Moroccan herb-and-spice mixture similar to pesto. A bed of rice ensures that none of the flavorful sauce goes to waste.

Ingredients

  • 1 (15 x 6 1/2 x 3/8-inch) maple wood grilling plank
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extravirgin olive oil
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon ground red pepper
  • 1 garlic clove, minced
  • 3/4 teaspoon salt, divided
  • 4 (6-ounce) mahimahi or other firm white fish fillets (about 1 inch thick)
  • Cooking spray
  • 2 cups hot cooked basmati rice

Nutrition Information

  • calories 337
  • caloriesfromfat 23 %
  • fat 8.5 g
  • satfat 1.3 g
  • monofat 5.3 g
  • polyfat 1 g
  • protein 34.3 g
  • carbohydrate 28.9 g
  • fiber 1.1 g
  • cholesterol 124 mg
  • iron 4.3 mg
  • sodium 597 mg
  • calcium 50 mg

How to Make It

  1. Immerse and soak plank in water 1 hour; drain.

  2. Prepare grill, heating one side to medium and one side to high heat.

  3. Place parsley and next 7 ingredients (through garlic) in a food processor; add 1/4 teaspoon salt. Process until herbs are finely chopped.

  4. Lightly coat fish with cooking spray; sprinkle with remaining 1/2 teaspoon salt.

  5. Place plank on grill rack over high heat side of grill. Cover and grill 5 minutes or until lightly charred. Carefully turn plank over; move to medium heat side of grill. Place fish, skin sides down, on charred side of plank. Cover and grill 12 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with sauce and rice.