Maple-Planked Mahimahi with Charmoula |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If it's warm enough to grill outdoors, try serving your family this exotic entrée. Charmoula is a traditional Moroccan herb-and-spice mixture similar to pesto. A bed of rice ensures that none of the flavorful sauce goes to waste. Ingredients:
1 (15 x 6 1/2 x 3/8-inch) maple wood grilling plank |
1/2 cup chopped fresh flat-leaf parsley |
1/2 cup chopped fresh cilantro |
2 tablespoons fresh lemon juice |
2 tablespoons extravirgin olive oil |
1 1/2 teaspoons ground cumin |
1 1/2 teaspoons paprika |
1/4 teaspoon ground red pepper |
1 garlic clove, minced |
3/4 teaspoon salt, divided |
4 (6-ounce) mahimahi or other firm white fish fillets (about 1 inch thick) |
cooking spray |
2 cups hot cooked basmati rice |
Directions:
1. Immerse and soak plank in water 1 hour; drain.
2. Prepare grill, heating one side to medium and one side to high heat.
3. Place parsley and next 7 ingredients (through garlic) in a food processor; add 1/4 teaspoon salt. Process until herbs are finely chopped.
4. Lightly coat fish with cooking spray; sprinkle with remaining 1/2 teaspoon salt.
5. Place plank on grill rack over high heat side of grill. Cover and grill 5 minutes or until lightly charred. Carefully turn plank over; move to medium heat side of grill. Place fish, skin sides down, on charred side of plank. Cover and grill 12 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with sauce and rice.
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