A great recipe to bring to the cottage and showcase your own catch of the day. Use pickerel, perch or other fresh water fish fillets with this fresh sauce. Charmoulah - a traditional Moroccan dipping sauce - is a fantastic sauce on any grilled meats or vegetables.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2008
Ingredients
Charmoulah:
Method
Charmoulah: In bowl, mix together parsley, coriander, green onions, oil, lemon juice, garlic, cumin, paprika, cayenne pepper, salt and pepper. Set aside.Divide fish into 4 servings. Skewer each crosswise on pair of skewers; sprinkle with salt and pepper.
Place skewers, skin side down, on greased grill over medium-high heat. Close lid and grill, turning once, until fish flakes easily when tested, about 5 minutes per 1/2-inch (1 cm) thickness. Serve topped with Charmoulah.
Nutritional facts Per serving: about
- Sodium 374 mg
- Protein 30 g
- Calories 274.0
- Total fat 16 g
- Cholesterol 129 mg
- Saturated fat 2 g
- Total carbohydrate 3 g
%RDI
- Iron 24.0
- Folate 18.0
- Calcium 18.0
- Vitamin A 15.0
- Vitamin C 27.0
