BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL
CHERMOULA rub for meats and fish
- 3 tablespoons EVOO
- 1 Tablespoon coriander seed, ground
- 1 teaspoon cumin, ground
- 1 teaspoon lemon juice
- 1 clove garlic, pasted
- 1 teaspoon sea salt
- 1 tablespoon fresh cilantro leaves, chopped
- 1 teaspoon chili pepper, ground
- 1 teaspoon paprika
Combine all ingredients. Rub onto food that you wish to marinate. Goes really well on filet of beef, halibut steaks, portabella mushrooms. Leave 30 minutes before cooking.
Cook as desired.