Grilled Fish A La Marocaine

• 12 each garlic cloves
• 1/2 teaspoon salt coarse
• 1 bunch cilantro
• 1 tablespoon paprika
• 1 tablespoon cumin ground
• 1 pinch cayenne pepper
• 2 medium lemons juice of
• 1 teaspoon olive oil
• 6 ounces halibut monkfish, bream or snapper steaks, cleaned, scales left on, but scored several times on the sides
• 1 x cilantro

1. Pound together the garlic, salt, cilantro, paprika, cumin and cayenne.
2. Stir in the lemon juice and olive oil.
3. Marinate fish steaks or whole fish in this for several hours, turning from time to time.
4. Grill the fish for 4 minutes for each 1/2 inch thickness, turning halfway through.
5. Baste with the marinade and serve at once, garnished with additional cilantro.
6. Chill leftovers and serve cold the next day.
7. Notes: This picante, pungent Moroccan marinade can be used for any fish suitable for grilling or broiling and can also be used to marinate fish before baking.
8. It's good with firm, white fleshed fish.

garlic, salt coarse, cilantro, paprika, cumin ground, cayenne pepper, lemons juice, olive oil, snapper, cilantro

Taken from recipeland.com/recipe/v/grilled-fish-marocaine-741 (may not work)