FISH & CHICKEN

• 1 2 Garlic cloves
• 1 /2 ts Coarse salt
• 1 bn Cilantro
• 1 tb Paprika
• 1 tb Ground cumin
• 1 pn Cayenne pepper
• Juice of 2 large lemons
• 1 ts Olive oil
• 6 oz Halibut, monkfish, bream or
• -snapper steaks or
• 1 Whole 2 lb. fish, cleaned,
• -scales left on, but scored
• -several times on the sides
• Additional cilantro for
• -garnish

Grilled Fish A La Marocaine

This picante, pungent Moroccan marinade can be used for any fish

suitable for grilling or broiling and can also be used to marinate

fish before baking.It's good with firm, white fleshed fish.

Directions: Pound together the garlic, salt, cilantro, paprika, cumin

and cayenne. Stir in the lemon juice and olive oil. Marinate fish

steaks or whole fish in this for several hours, turning from time to

time.

Grill the fish for 4 minutes for each 1/2 inch thickness, turning

halfway through. Baste with the marinade and serve at once, garnished

with additional cilantro. Chill leftovers and serve cold the next day.