Fried Fish With Moroccan Herb Sauce Recipes

FRIED FISH WITH MOROCCAN HERB SAUCE

Fried Fish With Moroccan Herb Sauce image

Make and share this Fried Fish With Moroccan Herb Sauce recipe from Food.com.

Provided by MsKittyKat

Categories Halibut

Time 12m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh parsley leaves
1 clove garlic, minced
2 tablespoons fresh lemon juice
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne, to taste
3 tablespoons vegetable oil, plus
additional oil, for frying the fish
1 lb halibut or 1 lb grouper, cut into four equal pieces
all-purpose flour, seasoned with
salt and pepper, for dredging the fish

Steps:

In a food processor or blender purée the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 3 tablespoons of the oil, and salt and pepper to taste.
In a skillet heat 1 inch of the additional oil to 375°F on a deep-fat thermometer, dredge the fish in the flour, shaking off the excess, and in the oil fry it, turning it once, for 1-1/2 to 2 minutes on each side, or until it is cooked through.
Transfer the fish to paper towels to drain, divide it between 2 plates, and drizzle the sauce over it.

Nutrition Facts : Calories 430.9, Fat 22.7, SaturatedFat 3.1, Cholesterol 124.7, Sodium 183.6, Carbohydrate 2.7, Fiber 0.7, Sugar 0.6, Protein 52.4

FRIED FISH WITH MOROCCAN-STYLE HERB SAUCE

Fried Fish with Moroccan-Style Herb Sauce image

Categories Fish Fry Quick & Easy Lemon Spice Summer Cilantro Parsley Gourmet

Yield Serves 2

Number Of Ingredients 10

Ingredients

1/4 cup coarsely chopped fresh coriander
1/4 cup coarsely chopped fresh parsley leaves
1 garlic clove, minced
2 tablespoons fresh lemon juice
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne, or to taste
3 tablespoons vegetable oil plus additional for frying the fish
1 pound skinless firm-fleshed white fish filet, such as cod or halibut, cut into 4 equal pieces
all-purpose flour seasoned with salt and pepper for dredging the fish

Steps:

In a food processor or blender purée the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 3 tablespoons of the oil, and salt and pepper to taste. In a skillet heat 1 inch of the additional oil to 375°F. on a deep-fat thermometer, dredge the fish in the flour, shaking off the excess, and in the oil fry it, turning it once, for 1-1/2 to 2 minutes on each side, or until it is cooked through. Transfer the fish to paper towels to drain, divide it between 2 plates, and drizzle the sauce over it.

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