Serious Eats: Recipes
Cook the Book: Marrakesh Fish Steaks
Moroccan cuisine is one of the most diverse in the world. Rooted in centuries-old Arab and Berber tradition, it also finds inspiration from nearby France and Spain. Heady blends of spices (such as cinnamon, saffron, and turmeric) complement dishes rich with ingredients such as lamb, dates, figs, walnuts, almonds, and couscous. Methods of preparation vary just as greatly, from slowly cooked tagines to oven-baked flatbreads and hearty meats grilled on small barbecues.
Today's Cook the Book recipe, excerpted from Rick Browne's The Best Barbecue in the World, is for Marrakesh fish steaks. The traditional Moroccan marinade, called sharmula, is made from cilantro, fresh parsley, paprika, cumin, cinnamon, cayenne, saffron, lemon, and olive oil—a perfect complement to any firm white fish.
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