Seafood

OK all, my future wife :) asked for some seafood tips so here you go

This is one of my favorite condiments and because I like it, you must like it.  It is very versatile and keeps for a while in the refrigerator.  It is of Moroccan origin and you can even add a bit of tomato sauce to it.  If I remember, the traditional recipe is supposed to have some tomato in it.

Sorry everything is in weights but finding a small scale should be no problem if you go to your local shopping mall and they are not expensive.  If you have problems call me and I will fly over and give personalized service

Chermoula
Ingredients			Amount
Olive oil			265 gr
Garlic, peeled, chopped			47 gr
Red onion, peeled, chopped			50 gr
Lemon juice			20 gr
Coriander leaves			22 gr
Italian parsley			25 gr
Green onion, chopped			22 gr
Cumin ground			3 gr
Paprika			17 gr
Smoked paprika			15 gr
Chili flakes			pinch
Salt			to taste
Ground black pepper			to taste
PROCEDURE:
Roughly chop any vegetables and herbs
Place all ingredients in food processor and puree until thick paste
Use on shrimp, chicken, beef, lamb, red snapper, vegtables etc.
Use as a marinade for grilling, side sauce, as a salad dressing. I recommend you marinade whatever you are going to cook first with this.  Just put enough to coat the food item.  Then cook. One note:  If you are going to saute your food item I DO NOT recommend marinating the item first because the spices can burn.  Simply saute your food item and add the sauce after. This is also great for vegetarian items.  Make a vegetable brochette, marinated them with this sauce and grill them.  Serve with a yogurt dip. Happy cooking