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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a food processor or blender purée the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 3 tablespoons of the oil, and salt and pepper to taste. | 2. In a skillet heat 1 inch of the additional oil to 375°F on a deep-fat thermometer, dredge the fish in the flour, shaking off the excess, and in the oil fry it, turning it once, for 1-1/2 to 2 minutes on each side, or until it is cooked through. | 3. Transfer the fish to paper towels to drain, divide it between 2 plates, and drizzle the sauce over it. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
parsley leaf	1/4	cup	chopped	-	-	-	-
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
cayenne	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
oil				-	-	-	-
grouper	1	1	cut	26.0667	0.0	5.4910000000000005	0.289
purpose flour			seasoned	-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.