Name: Chermoula for Fish II
Cuisine: Moroccan
Ingredients: 2–3 cloves garlic, peeled and finely chopped; ½ teaspoon each sweet red pepper and powdered cumin; ¼ teaspoon hot red pepper; 4–6 tablespoons olive oil; 2 tablespoons each vinegar and water

Preparation info

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

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Chermoula for Fish II

Ingredients

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