This recipe for Fried Fish With Moroccan Herb Sauce brings together 1/4 cup coarsely chopped fresh cilantro, 1/4 cup coarsely chopped fresh parsley leaves, 1 clove garlic, minced in a practical dish for home cooking. It takes about 12 min to prepare and cook. It makes approximately 2 servings.
Soft, tender fish that melts in your mouth covered with a delicate sauce. All chinese flavors combined to bring you a fresh dish.
Boiled make it sound awful (& is really a misnomer as the fish is simmered gently until just done) but it is unbelievably delicious & soul satisfying. Located in the Miami Herald who adapted it from Culinaria The Caribbean by Rosemary Parkinson, (Konemann, 1999). The Miami herald article said: “Bahamian people know there is nothing like a good fish broth or soup to give you strength for the day ahead. Any white fish can be used but grouper is preferred (see source). Serve with grits and cornbread.” If you can locate fish peppers to use in this dish, they are wonderful.
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