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Grilled Perch with Charmoulah
To make Charmoulah, mix together all Charmoulah ingredients in a medium-sized bowl and set aside.
Divide fish into four servings. Skewer each, crosswise, on a pair of skewers that have been soaked in water. Sprinkle fish with sea salt and pepper. Preheat grill to medium-high heat.
Place skewered fish, skin-side down, on a grill greased with olive oil. Close lid and grill for about 4 minutes on each side. Serve perch skewers immediately, topped with Charmoulah.
Ingredients:
1)
4 oz perch fillets, skin on : 2
2)
sea salt : 0.25 teaspoon
3)
parsley, freshly chopped : 0.5 cup
4)
cilantro, freshly chopped : 0.5 cup
5)
green onions, finely chopped : 2
6)
black pepper : 0.25 teaspoon
7)
olive oil : 0.25 cup
8)
lemon juice : 3 tablespoon
9)
garlic cloves, minced : 2
10)
cumin: 1 teaspoon
11)
paprika : 1 teaspoon
12)
cayenne : 0.25 teaspoon
13)
sea salt: 0.25 teaspoon
14)
black pepper : 0.25 teaspoon
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