Chermoula

ngredients:
¾ cup (loosely packed) flat-leaf parsley leaves
¾ cup (loosely packed) cilantro leaves
1 tsp. sweet paprika
1 tsp cumin
½ tsp mildly hot red pepper or cayenne
pinch ground cinnamon
2 tbsp fresh ginger, grated
½ cup olive oil cup
¼ cup meyer lemon juice
½ tsp salt

This Morrocan sauce is wonderful simply served with cooked seafood or used as a seafood marinade before cooking.

Put all the above ingredients in a blender and blend until smooth. If more liquid is needed to make the blender puree properly I prefer orange juice rather than more lemon juice or olive oil so as not to make the sauce either too sour or too oily.

These or all ingredients which work well when added to the above chaermoula recipe in one combination or another.

1oz fresh mint, chopped
pinch toasted saffron threads
½ cup tomatoes - peeled, seeded and stewed in olive oil for 10 minutes.
1Tbsp.minced garlic
2 Tbsp.minced onion
1 tsp. lemon zest
2 oz orange juice