Maple-Planked Mahimahi with Charmoula

recipe
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.

Yield:

4 servings (serving size: 1 fillet, 1 tablespoon sauce, and 1/2 cup rice)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Immerse and soak plank in water 1 hour; drain.

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

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

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

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.

November 2005
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