Ingredients

1 tablespoon fennel seeds

2 teaspoons coarsely chopped fresh rosemary

1 teaspoon cumin seeds

1 teaspoon dried crushed red pepper

1 teaspoon whole white peppercorns

1 cup coarsely chopped fresh parsley leaves

1 cup coarsely chopped fresh cilantro leaves

1/3 cup chopped fresh mint

1/4 cup fresh lemon juice

3 garlic cloves, chopped

1 cup olive oil

• 6 (6- to 7-ounce) sturgeon fillets or steaks

Moroccan salad

• 2 large red bell peppers
• 2 flatbreads (such as pita bread)
• 1 15 1/2-ounce can chickpeas, drained
• 1 cup diced seeded peeled cucumber
• 1/2 cup walnuts, toasted, coarsely chopped
• 1/4 cup raisins
• 2 tablespoons drained capers

• 2 tablespoons olive oil

Description

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