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  Fish & chicken
 
Yield: 6 Servings
 
12 Garlic cloves      1/2 ts Coarse salt
1 bn Cilantro      1 tb Paprika
1 tb Ground cumin      1 pn Cayenne pepper Juice of 2 large lemons
1 ts Olive oil      6 oz Halibut monkfish bream or -snapper steaks or
1 Whole 2 lb. fish
 cleaned -scales left on but scored -several times on the sides Additional cilantro for -garnish Grilled Fish A La Marocaine 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. It's good with firm white fleshed fish. Directions: Pound together the garlic salt cilantro paprika cumin and cayenne. Stir in the lemon juice and olive oil. Marinate fish steaks or whole fish in this for several hours turning from time to time. Grill the fish for 4 minutes for each 1/2 inch thickness turning halfway through. Baste with the marinade and serve at once garnished with additional cilantro. Chill leftovers and serve cold the next day.

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