Cook The Book: Marrakesh Fish Steaks

• 12 cloves garlic
• 1/2 teaspoon kosher salt
• 1 bunch cilantro
• 1/4 cup chopped fresh parsley
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• Pinch of cayenne pepper
• 1/4 teaspoon powdered saffron
• Juice of 2 large lemons
• 1 teaspoon olive oil
• 6 (6-ounce halibut steaks, or striped bass, bream, or flounder
• Chopped cilantro, for garnish

1. In a food processor, combine the garlic, salt, cilantro, parsley, paprika, cumin, cinnamon, cayenne, saffron, lemon juice, and olive oil. Process until smooth. Place the fish steaks in a wide, flat pan and add the marinade. Refrigerate for several hours, turning occasionally.
2. Preheat a gas grill to 375u0b0F or use a charcoal grill. Make sure the grill rack is clean and oil it thoroughly with nonstick cooking spray.
3. Remove the fish from the marinade and drain, wiping away the excess marinade. Transfer to a large plate and let it stand to come to room temperature, about 20 minutes. Pour the marinade into a small saucepan and boil for 12 minutes.
4. Transfer the fish to the preheated grill rack over direct heat. For each half-inch thickness of the steak, cook four minutes, tuning the fish halfway through, until it's just beginning to brown on the edges and flake. Baste with the marinade several times as it cooks, and when done serve immediately, garnished with additional cilantro.

garlic, kosher salt, cilantro, parsley, paprika, ground cumin, cinnamon, cayenne pepper, powdered saffron, lemons, olive oil, bream, cilantro

Taken from www.seriouseats.com/recipes/2008/08/cook-the-book-marrakesh-fish-steaks.html (may not work)