Charmoula Marinade

• 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

1. CHARMOULA
2. Mix all the ingredients together in a bowl.
3. 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.
4. RAS EL HANOUT
5. 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.

cilantro, parsley, lemon juice, lemon quarters, paprika, cayenne pepper, hanout, ground cumin, salt, garlic, olive oil, hanout makes, bay leaves, thyme, white peppercorns, nutmegs, cinnamon, whole cloves, ground ginger

Taken from www.epicurious.com/recipes/member/views/charmoula-marinade-50074385 (may not work)