Charmoula for Suspicious Fish |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 3 |
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Where I live is situated 500 miles from the ocean, so you never really know how fresh the fish is. That's why the Moroccans invented chamoula - a sort of powerfully spiced salsa that covers up the taste of travel-weary fish. Does wonders for flavorless factory-farmed chickens, too. This recipe is from the amazing Joyce Goldstein. Buy the good paprika - the kind in tins. And use fresh parsley, fresh lemon juice, and fresh cilantro. Ingredients:
1 tablespoon sweet paprika |
1/2 teaspoon cayenne |
2 tablespoons ground cumin |
4 -6 garlic cloves, minced |
1/2 cup lemon juice |
1/2 cup chopped parsley |
1/2 cup chopped cilantro |
1 cup olive oil |
salt and pepper |
Directions:
1. Combine all ingredients in a bowl and stir to blend. (I sometimes use the food processor, if I'm feeling lazy. Only issue is that it can over-processed parsley and cilantro.).
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