Grilled
Fish with Moroccan Charmoul Vinaigrette
By Executive
Chef Heidi Krahling, Insalata Restaurant, San
Anselmo, CA
Swordfish,
Tuna, and whole Snapper are perfect for this
spicy vinaigrette, which is used first as a
marinade.
Vinaigrette
Ingredients:
4 tspn. Cumin (toasted and ground)
2 tspn. Coriander Seed (toasted and ground)
2 tbls. Paprika
1/4 tspn. Cayenne Pepper
8 cloves garlic (minced and sauteed)
1 bunch cilantro (finely chopped)
1 bunch parsley (finely chopped)
1 cup Fresh Lemon Juice
2 cups olive oil
Tomatoes (peeled, seeded and diced)
Procedure:
Combine cumin, coriander, paprika and cayenne,
garlic and lemon juice. Whisk in olive oil.
At this point take a portion of the charmoula
and rub your fish with the mixture. Let marinate
for 20 minutes before grilling. Add the fresh
herbs and tomatoes to the rest of the vinaigrette
just before serving.
Add
up to 1 tspn. of Cayenne for more heat.
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Fish with Moroccan Charmoul Vinaigrette
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Related Links:
Take
the Hobbs Cure
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