This classic Moroccan recipe features fish marinated in a vibrant and aromatic chermoula sauce. Chermoula, a blend of fresh herbs, garlic, and spices, adds a burst of flavor to the fish. Perfect for grilling, this dish is both healthy and delicious.
Ingredients
For the Chermoula Marinade:
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh parsley, chopped
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- 1/4 tsp ground turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- Zest of 1 lemon
For the Fish:
- 4 fish fillets (sea bass, snapper, or any firm white fish)
- Lemon wedges, for serving
Instructions
- Prepare the Chermoula Marinade:
- In a bowl, combine cilantro, parsley, garlic, cumin, paprika, cayenne pepper, turmeric, salt, and black pepper.
- Add olive oil, lemon juice, and lemon zest. Mix well to form a paste.
- Marinate the Fish:
- Pat the fish fillets dry with paper towels.
- Rub the chermoula marinade generously over the fish, ensuring it is evenly coated.
- Cover and refrigerate for 30 minutes to 1 hour to allow the flavors to infuse.
- Grill the Fish:
- Preheat a grill or grill pan to medium-high heat.
- Lightly oil the grill grates to prevent sticking.
- Place the fish fillets on the grill and cook for 3–5 minutes per side, depending on the thickness of the fillets, until the fish is opaque and flakes easily with a fork.
- Serve:
- Transfer the grilled fish to a serving platter.
- Garnish with fresh cilantro and lemon wedges.
- Serve hot with Moroccan bread, steamed rice, or a fresh salad.
Tips:
- For an authentic touch, you can grill the fish over charcoal for a smoky flavor.
- If grilling isn’t an option, the fish can also be baked in the oven at 400°F (200°C) for 12–15 minutes.
- Chermoula can be prepared in advance and stored in the refrigerator for up to 3 days.
Enjoy the smoky, herby flavors of Morocco with this delightful grilled fish recipe!
