Ingredients
3/4 cup minced cilantro leaves
3/4 cup minced Italian Parsley leaves
3/4 cup fresh lemon juice
3 preserved lemon quarters
4 teaspoons paprika
1 teaspoon cayenne pepper
2 teaspoon ras el hanout (recipe follows)
2 teaspoons ground cumin
2 teaspoons salt
3 cloves garlic peeled and crushed
3/4 cup olive oil
RAS EL HANOUT - makes 1/4 cup
3 dried bay leaves
1 1/2 teaspoons dried thyme
1 1/2 teaspoons white peppercorns
1 1/2 tablespoons crumbled whole nutmegs (wrap in paper towel and bash with a small pan)
1 cinnamon stick, broken in pieces
1 1/2 teaspoons whole cloves
1 1/2 teaspoons ground ginger
Preparation
CHARMOULA Mix all the ingredients together in a bowl.
For eight 8 ounce halibut fillets, use 1/2 cup marinade and roast them on a parchment lined sheet pan for 10 minutes at 350 degrees.
RAS EL HANOUT Combine all the ingredients in a spice grinder and blend until fine. Rub the mixture through a sieve and store in an airtight container, out of bright light. It will stay potent for 6 weeks.
