For fish and vegetables
1 lb medium red boiling potatoes
2 tablespoons olive oil
2 green or yellow bell peppers, cut into 1/4-inch-wide strips
2 medium tomatoes, cut crosswise into 1/4-inch-thick slices
3 lb haddock or cod fillets, skinned and cut into 6 pieces
2 tablespoons fresh lemon juice
For charmoula sauce
1/2 cup coarsely chopped fresh cilantro
1/2 cup coarsely chopped fresh flat-leaf parsley
5 garlic cloves, coarsely chopped
1/3 cup fresh lemon juice
2 teaspoons sweet paprika
2 teaspoons salt
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne
1/2 cup olive oil

in, charmoula,

3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons Hungarian sweet paprika
1 tablespoon ras-el-hanout*
1 tablespoon chopped fresh mint
1 tablespoon salt
2 teaspoons grated lemon peel
1 teaspoon ground black pepper
1 garlic clove, peeled
1 4 3/4- to 5-pound whole free-range organic chicken
2 small whole lemons, pierced all over with fork
6 garlic cloves, unpeeled

organic, chicken, moroccan

Yogurt Sauce
1/2 cup plain nonfat yogurt
2 tablespoons chopped fresh cilantro
1 large garlic clove, minced

Spice Rub
1/2 cup chopped onion
2 garlic cloves, chopped
2 teaspoons caraway seeds
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper


4 6-ounce swordfish steaks (about 3/4 to 1 inch thick)


1 tablespoon olive oil
Lime wedges

swordfish, north, african