This recipe was really easy. the only time consuming part was finding the wooden plank. We could not get hold of maple, but instead used cedar, which worked perfectly. The sauce was delicious and went well over the rice. We omitted the red pepper from the sauce and it still had plenty of flavor. Would work for company or a family dinner n
Maple-Planked Mahimahi with Charmoula
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.
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- Calories: 337
- Calories from fat: 23%
- Fat: 8.5g
- Saturated fat: 1.3g
- Monounsaturated fat: 5.3g
- Polyunsaturated fat: 1g
- Protein: 34.3g
- Carbohydrate: 28.9g
- Fiber: 1.1g
- Cholesterol: 124mg
- Iron: 4.3mg
- Sodium: 597mg
- Calcium: 50mg
- 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
- 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.
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