Fried Fish With Moroccan Herb Sauce

• 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 1 lb halibut or 1 lb grouper, cut into four equal pieces
• all-purpose flour, seasoned with
• salt and pepper, for dredging the fish

1. In a food processor or blender puree 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.
2. In a skillet heat 1 inch of the additional oil to 375u0b0F 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.
3. Transfer the fish to paper towels to drain, divide it between 2 plates, and drizzle the sauce over it.

fresh cilantro, parsley, clove garlic, lemon juice, paprika, ground cumin, cayenne, vegetable oil, additional oil, grouper, flour, salt

Taken from www.food.com/recipe/fried-fish-with-moroccan-herb-sauce-97103 (may not work)