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Sautéed Cod with Zhoug
Zhoug, a spicy pesto-like condiment with a base of cilantro and often parsley, is said to have Yemeni origins, but it is popular throughout the Levant and Middle East. Its zip and pungency comes from fresh chilies, a small handful of spices and fresh garlic. Olive oil supplies fruity richness. We found zhoug just the thing to add bold, bracing flavor to mild-tasting fillets of white fish. Readily available cod works well in this recipe, but snapper and tilapia also are good. Whichever you choose, for quick, even cooking, look for fillets no thicker than about 1 inch. Be sure to dry the fish well by patting it with paper towels, especially if it was previously frozen; removing excess moisture helps ensure they brown well in the pan.
cups lightly packed fresh cilantro leaves and tender stems (about 1 large bunch), roughly chopped
medium garlic cloves, smashed and peeled
01In a food processor, combine the cilantro, garlic, chilies, coriander, cumin, cardamom, ½ teaspoon each salt and pepper. Process until roughly chopped, about 20 seconds. Add the ¼ cup oil and process until smooth, about another 30 seconds. Transfer ¼ cup zhoug to a small bowl; set aside for serving.
This is delicious! The sauce is amazing, so easy and would pair well with so many things. Make it!