This is a classic Moroccan sauce typically used on grilled or baked fish, but it is also quite good on chicken. Some like to cook the fish and then add the sauce as a choice on the table, but others love how the sauce seeps into the meat when the fish is cooked with a slathering of the sauce on top. This particular recipe comes from The New York Times.
3 garlic cloves, skins on
¼ cup cilantro, mostly leaves, roughly chopped
¼ cup Italian parsley, mostly leaves, roughly chopped
½ teaspoon freshly squeezed lemon juice
½ teaspoon sea salt
1 teaspoon paprika
1 teaspoon ground cumin
Pinch of cayenne
¼ cup olive oil
- Char the cloves on an open flame. Clean off the blackened skin, mash and finely chop.
- Use a mini-grinder and puree the garlic, cilantro, parsley, lemon juice and olive oil. Season with sea salt, paprika, cumin and cayenne. Stir well, taste, and adjust the seasonings if needed.
- Refrigerate in a sealed container. Serve at room temperature.