Chermoula

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Chermoula is a north african marinade, used especially for fish. It also makes a great dipping sauce or salad dressing. This recipe has plenty of tang and has been adapted from one by julie le clerc. I use coriander (cilantro) rather than parsley and lee kum kee's chili garlic sauce rather than a small red chili. I like the end product so much that i can eat it with a spoon. Yummo!!

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Steps

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Pound all ingredients together in a large mortar and pestle or buzz in a food processor.

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You want a rough-textured paste.

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Chermoula will keep several days in the fridge.

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Ingredients

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fresh cilantro, garlic cloves, cumin, coriander, paprika, red chili pepper, sea salt, lemon, juice of, olive oil