Charmoula is a traditional Moroccan
spice rub for grilled fish or meat. Rather than use as a rub, Ben, who works at Bierkraft, recommends his version as a sauce to spoon over your grilled dorade or shrimp. Given Spain’s proximity to Morocco, the added pungency of these Spanish anchovies makes sense. Roughly chop parsley and cilantro and combine it with coriander, cumin, smoked paprika, salt and pepper, olive oil and a touch of raw grated garlic. Mash anchovies and mix well. Spoon it over your grilled fish. Best served with fruity Belgian Triple.
You can find Boquerones at Bierkraft, 191 5th Avenue in Brooklyn, for $17/lb.