Fried Fish With Moroccan Herb Sauce
At a Glance
- Total
- 12 min
- Servings
- 2.00 serving(s)
Categories
- Main Course
- Moroccan
- Frying
Allergens
- Fish
- Wheat
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
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.
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Equipment
Food processor or blender, skillet, deep-fat thermometer, paper towels
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 halibut or 1 lb grouper, cut into four equal pieces
- all-purpose flour, seasoned with
- salt and pepper, for dredging the fish
Instructions
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.
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.
Transfer the fish to paper towels to drain, divide it between 2 plates, and drizzle the sauce over it.
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