Broiled Fish with Charmoula Glaze

Page 244

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Main Courses

(1 review)

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Recipe Review

A combination of fresh and dry ingredients, the chamoula marinade (page 243) came together quickly. It's a stronger tasting marinade than I would normally use on fish, but it worked surprisingly well. The predominant flavours were garlic, cilantro and lemon. The taste of the paprika was overshadowed by the other ingredients though it did add colour to the fish; the cumin was a subtle flavour in the background.

The quick cooking method didn't allow for much of the edge to be taken off the raw garlic, so it remained very strong. Because of this, I didn't serve the extra charmoula as a sauce...it really didn't need it.

In the introduction to the charmoula recipe, the author mentions that there are many variations so next time, I will make adjustments that better suit my family's tastes ie reduce the garlic, increase the paprika and perhaps add ginger.

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Comments

Queezle_Sister - 23rd February 2012
Zosia, what kind of fish did you use?

Zosia - 23rd February 2012
Oops...I meant to mention it in the review....I used cod.

Queezle_Sister - 23rd February 2012
Living in Utah, I'm always suspicious about the "fresh" fish, but I've a hankering to try some of the fish recipes in this cookbook. I might have to investigate the store's offerings a bit more carefully.

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