Categories: Fish/sea, Moroccan, Garlic 
      Yield: 6 servings 
  
     12    Garlic cloves                       6 oz Halibut, monkfish, bream or 
    1/2 ts Coarse salt                              -snapper steaks or 
      1 bn Cilantro                            1    Whole 2 lb. fish, cleaned, 
      1 tb Paprika                                  -scales left on, but scored 
      1 tb Ground cumin                             -several times on the sides 
      1 pn Cayenne pepper                           Additional cilantro for 
           Juice of 2 large lemons                  -garnish 
      1 ts Olive oil                       
  
  Grilled Fish A La Marocaine 
   
  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. Directions: 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.