Broiled Fish with Charmoula Glaze

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.