"Chermoula" is a traditional North African marinade for fish. It has become very popular recently with North American restaurant chefs as a quick and easy (and cheap!) way to add lots of flavor to bland fish.
Ingredients
Servings 6
- 1 large bunch fresh cilantro
- 1 large bunch flat-leaf parsley
- 8 garlic cloves crushed with the flat blade of a knife
- 1 teaspoon sea salt or more to taste
- 1 tablespoon fresh ground cumin or more to taste
- 1 tablespoon very fragrant crushed dried red pepper or more to taste
- 1 tablespoon ground sweet red pepper paprika or more to taste
- ½ cup extra-virgin olive oil
- ¼ cup fresh lemon juice or white wine vinegar
Nutritional Facts
Nutrition Facts
Chermoula, Spicy Marinade
Amount per Serving
Calories
178
% Daily Value*
Fat
19
g
29
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
13
g
Sodium
413
mg
18
%
Potassium
100
mg
3
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
1020
IU
20
%
Vitamin C
6
mg
7
%
Calcium
25
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Chop the cilantro and parsley leaves together to a very fine mince. You should have 1 cup of minced herbs. Transfer to a bowl.
- Crush the garlic with the sea salt in a mortar, or using the back of a spoon in a small bowl, to make a paste. Stir in the cumin, dried pepper, paprika, olive oil, and lemon juice. Add to bowl with the herbs and mix well.
- Store sauce in fridge for up to 1 week. Use as a dip, a marinade or topping for fish or chicken.
- To make a quick Chermoula Salmon. Simply pour the marinade over 6-8 small salmon steaks, each weighing about 6 ounces. Cover and set aside for about an hour. When you are ready to cook, preheat the oven to 350°F. Transfer the fish with their marinade to and oven safe pan. Bake uncovered for 20-30 minutes, or until the fish is done, basting every 5 minutes or so with the marinade.
