Pan Seared Fish With Chermoula Sauce

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Bijouxs

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Ingredients

1/2 cup fresh cilantro, washed, stems removed, leaves chopped

1/2 cup fresh parsley, washed, stems removed, leaves shopped

5 small-medium cloves of garlic, peeled and chopped

1 large lemon juiced (yield about 2 tablespoons)

2 limes juiced, (yield about 2 tablespoons)

1 tablespoons tomato paste

2 tablespoons sweet Hungarian paprika

1 1/2 teaspoons ground cumin

dash of Tabasco or Sriracha hot sauce (optional)

2 fish fillets, such as snapper, tilapia, or halibut

non-stick vegetable spray

1/4 cup white wine or dry vermouth

1-2 tablespoons Chermoula Sauce

fresh parsley for garnish

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