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Fried Fish with Moroccan-Style Herb Sauce

1/4 c Coarsely chopped fresh coriander
1/4 c Coarsely chopped fresh parsley leaves
1 Garlic clove; minced
2 tb Fresh lemon juice
1/2 ts Paprika
1/2 ts Ground cumin
1/8 ts Cayenne; or to taste
3 tb Vegetable oil plus
Additional for frying the fish
1 lb Skinless firm-fleshed white fish filet; such as cod or halibut, cut into 4 equal pieces
All-purpose flour seasoned with salt and pepper for dredging the fish

In a food processor or blender puree 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. In a skillet heat 1 inch of the additional oil to 375F. 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. Transfer the fish to paper towels to drain, divide it between 2 plates, and drizzle the sauce over it.

Serves 2.

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