Moroccan Sauce
Explore the exotic flavors of Morocco with our zesty sauce, perfect for Alaskan seafood. Made with harissa and lemon, it's a must-try!
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Ingredients
- Discover the flavors of North Africa in this zesty sauce made with fiery-hot harissa, a traditional seasoning for couscous. If harissa is
- not available, substitute 1 tablespoon pimenton (smoked Spanish paprika). Alaska Pollock, cod, halibut, salmon, crab and scallops are best
- paired with this sauce.
- 1-1/2 Tablespoons 1-1/2 Tablespoons minced fresh garlic
- 1/2 cup 1/2 cup olive oil
- 1/2 cup 1/2 cup unsalted butter
- 2 Tablespoons 2 Tablespoons harissa paste
- 1-1/2 Tablespoons 1-1/2 Tablespoons fresh lemon juice*
- Sea salt
- freshly cracked black pepper
- 2 Tablespoons 2 Tablespoons coarsely chopped Italian parsley
- 2 Tablespoons 2 Tablespoons marcona almonds, if desired
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