BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

CHERMOULA rub for meats and fish

By:


Ingredients:

  • 3 tablespoons EVOO
  • 1 Tablespoon coriander seed, ground
  • 1 teaspoon cumin, ground
  • 1 teaspoon lemon juice
  • 1 clove garlic, pasted
  • 1 teaspoon sea salt
  • 1 tablespoon fresh cilantro leaves, chopped
  • 1 teaspoon chili pepper, ground
  • 1 teaspoon paprika

Method:

Combine all ingredients. Rub onto food that you wish to marinate. Goes really well on filet of beef, halibut steaks, portabella mushrooms. Leave 30 minutes before cooking.

Cook as desired.