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.
Cooking Light NOVEMBER 2005
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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Maple-Planked Mahimahi with Charmoula recipe
