The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Fish in Moroccan Charmoula Sauce
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serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 pounds firm fish fillets
4 potatoes, roasted and sliced
2 green peppers, sliced and sauteed
2 tomatoes, sliced
salt, to taste
black pepper, to taste
1 lemon
Charmoula Sauce
1/2 cup chopped cilantro
1/2 cup chopped parsley
5 cloves garlic, finely chopped
5 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon paprika
1/3 teaspoon cumin
cayenne pepper, to taste
1/2 cup olive oil, or more
directions
Preheat oven to 425 degrees F. Prepare Charmoula Sauce (see below).
In a 9- by 13-inch baking pan, lay roasted potatoes slices, sauteed green peppers, and sliced tomatoes. Arrange fish fillets on top of the vegetables. Season with salt and pepper and top with Charmoula Sauce. Add a squeeze of lemon.
Bake until fish is done (10 to 15 minutes, depending on size of fish).
For Charmoula Sauce: Combine cilantro, parsley, garlic, lemon juice, salt, paprika, cumin, and cayenne. Add enough olive oil to make a thick sauce.
Recipe Source: The California Culinary Academy
added by
ilyce
nutrition data
Nutritional data has not been calculated yet.
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