Fried Fish With Moroccan Herb Sauce - cooking recipe

Ingredients

1/4 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh parsley leaves
1 clove garlic, minced
2 tablespoons fresh lemon juice
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne, to taste
3 tablespoons vegetable oil, plus
additional oil, for frying the fish
1 1 lb halibut or 1 lb grouper, cut into four equal pieces
all-purpose flour, seasoned with
salt and pepper, for dredging the fish

Preparation

In a food processor or blender puree 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.
In a skillet heat 1 inch of the additional oil to 375\u00b0F 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.
Transfer the fish to paper towels to drain, divide it between 2 plates, and drizzle the sauce over it.