Amount
Ingredient
Preparation



12
each
garlic cloves





1/2
teaspoon
salt

coarse



1
bn
cilantro





1
tablespoon
paprika





1
tablespoon
cumin

ground



1
pinch
cayenne pepper





2
medium
lemons

juice of



1
teaspoon
olive oil





6
ounces
halibut

monkfish, bream or snapper steaks, cleaned, scales left on, but scored several times on the sides



1
x
cilantro

 Pound together the garlic, salt, cilantro, paprika, cumin and cayenne. Stir in the lemon juice and olive oil.  Marinate fish steaks or whole fish in this for several hours, turning from time to time.
  
Grill the fish for 4 minutes for each 1/2 inch thickness, turning halfway through. Baste with the marinade and serve at once, garnished with additional cilantro.  Chill leftovers and serve cold the next day.
 
Notes:  This picante, pungent Moroccan marinade can be used for any fish suitable for grilling or broiling and can also be used to marinate fish before baking.  It's good with firm, white fleshed fish