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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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