Moroccan spice mix from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on July 05, 2012

    I liked this rub though it made a lot and I'm not sure what I will use it up with. I initially used it for the Sauteed salmon with Moroccan spices, lentils and harissa tomato sauce on p.239 of this book. I then used it on a piece of grilled chicken though I will use a heavier hand next time as I didn't get a big flavor kick from it. It would also brighten up frozen white fish.

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