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A variation on a Middle Eastern favorite chermoula ... it's another all-round marinade that can be used on just about anything - fish, shellfish, chicken, pork, lamb, beef ... really great for kebabs made from any of the above ...
4 Cloves fresh garlic, peeled
2 inch piece Fresh ginger root, peeled and coarsely chopped
6 Green onions, chopped
1/2 bunch Fresh cilantro, coarsely chopped
1 T Fennel seed, roasted
1 Jalapeno pepper, seeded and coarsely chopped
1/3 C Fresh lemon juice
1/4 t Crumbled saffron threads
2 t Smoked hot paprika or Hungarian hot paprika
1/4 t Salt
Freshly ground pepper to taste
1/2 to 2/3 C Olive oil
In a blender or food processor, place the garlic, ginger root, onions, cilantro, fennel seed, and jalapeno and pulse until a coarse paste forms ... add the lemon juice, saffron, paprika, salt, and pepper and pulse until well blended ... with the blender or food processor running on low, add the olive oil until you have a smooth, well blended mixture ... pour over your choice of seafood or meat in a marinator or large zip-lock freezer bag and place in the refrigerator for 4 to 8 hours turning occasionally ... remove from the refrigerator and allow the seafood or meat mixture to come to room temperature prior to grilling ...
Makes enough for approximately 2 to 3 large servings for an entree or 4 to 6 smaller servings for a skewered appetizer
(Killed three birds with one stone - lemon and saffron and paprika !)
Clink !
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