Fried Fish With Moroccan Herb Sauce |
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Prep Time: 6 Minutes Cook Time: 6 Minutes |
Ready In: 12 Minutes Servings: 2 |
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The sauce can also be used on baked or grilled fish with good results if you'd rather not fry. Ingredients:
1/4 cup coarsely chopped fresh cilantro |
1/4 cup coarsely chopped fresh parsley leaves |
1 clove garlic, minced |
2 tablespoons fresh lemon juice |
1/2 teaspoon paprika |
1/2 teaspoon ground cumin |
1/8 teaspoon cayenne, to taste |
3 tablespoons vegetable oil, plus |
additional oil, for frying the fish |
1 lb skinless firm-fleshed white fish fillets or 1 lb cod or 1 lb halibut or 1 lb grouper, cut into four equal pieces |
all-purpose flour, seasoned with |
salt and pepper, for dredging the fish |
Directions:
1. In a food processor or blender purée the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 3 tablespoons of the oil, and salt and pepper to taste.
2. In a skillet heat 1 inch of the additional oil to 375°F on a deep-fat thermometer, dredge the fish in the flour, shaking off the excess, and in the oil fry it, turning it once, for 1-1/2 to 2 minutes on each side, or until it is cooked through.
3. Transfer the fish to paper towels to drain, divide it between 2 plates, and drizzle the sauce over it.
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