Monday, January 21, 2008

Grilled Amberjack with Charmoula



Grilling fish and topping it with a flavorful sauce is one of my favorite things to cook. Amberjack is a great tasting, meaty fish and stands up to the spiciness of a versatile Moroccan sauce, Charmoula. Give me garlic and lemon and olive oil in any kind of sauce and I’m happy. Charmoula is a workhorse. It can be used with chicken, shrimp, and lamb as well as fish and the longer it marinates whatever you’re cooking, the better it is.
There are many variations of this sauce. This recipe is hot, spicy, smoky and sweet and jazzes up dinner on a cold winter night.

Serve with Kalamata olives sprinkled with a bit of orange zest and extra virgin olive oil drizzled on top.

Charmoula

1 cup fruity extra virgin olive oil
½ cup lemon juice
1 lemon, zested
¼ tsp cayenne
2 tsp ground cumin
½ tsp smoked paprika
½ tsp sweet paprika
1/2 cup chopped cilantro
1/2 cup chopped Italian parsley
Salt and pepper to taste
4 fat garlic cloves, chopped
.
Mix together and reserve ¼ cup.
To serve 2, use two 7 ounce amberjack fillets.
Marinate amberjack for at least 45 minutes in the remaining Charmoula.
Grill 8-10 minutes total. Top the amberjack with the reserved Charmoula and the orange scented Kalamata olives.

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3 comments:

cook eat FRET said...

this sounds absolutely WONDERFUL. i would love love love this dish. i might make it next week...

did you get the amberjack at WF's?

Mary Coleman said...

You're correct! Chef Crow was the guy that changed my mind about WF. That day I bought skate, amberjack and the boneless rainbow trout fillets. I thought I was out of town!

cook eat FRET said...

i just got off the phone with john... too funny. god, his town is small...