Moroccan Charmoula For Fish
From Joyce Goldstein
1995
Ingredients
Directions
The all-purpose, most-loved Moroccan sauce for baked or grilled fish. Enough for six to eight portions of fish give or take your propensity for charmoula. Rub a little into the fish a few hours before cooking. Spoon some on the cooked fish. Serve with couscous if you desire. (Also good on chicken.)
Combine all of the ingredients in a bowl and whisk together lightly.
Recipes from Joyce Goldstein, author of The Mediterranean Kitchen (William Morrow and Company, Inc.,) copyright 1993 by Joyce Goldstein.
Appetizers
