This hot, spicy, garlicky mixture is the all-purpose, ubiquitous Moroccan sauce for fish. It goes on every kind of fish—fried, grilled, baked, and stewed. It is marvelous, and I strongly recommend it, but not for a fish with a delicate flavor. Use half of it to marinate the fish in for 1/2 hour before cooking, and pour the rest on as a sauce before serving.

Ingredients

　　2/3 cup chopped cilantro

　　4 cloves garlic, crushed

　　1 teaspoon cumin

　　1 teaspoon paprika

　　1/4–1/2 teaspoon ground chili pepper (optional)

　　6 tablespoons peanut or extra-virgin olive oil

　　Juice of 1 lemon or 3 tablespoons wine vinegar

　　Blend everything together in the food processor.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf