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12eagarlic cloves
1/2tscoarse salt
1bncilantro
1tbpaprika
1tbcumin, ground
1pncayenne pepper
1xjuice of 2 large lemons
1tsolive oil
6ozhalibut, monkfish, bream or snapper steaks, cleaned, scales left on, but scored several times on the sides
1xcilantro for garnish
Directions:
Pound together the garlic, salt, cilantro, paprika, cumin and cayenne. Stir in the lemon juice and olive oil. Marinate fish steaks or whole fish in this for several hours, turning from time to time. Grill the fish for 4 minutes for each 1/2 inch thickness, turning halfway through. Baste with the marinade and serve at once, garnished with additional cilantro. Chill leftovers and serve cold the next day. Notes: This picante, pungent Moroccan marinade can be used for any fish suitable for grilling or broiling and can also be used to marinate fish before baking. It's good with firm, white fleshed fish.
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