By Martha Rose Shulman
- Total Time
- 15 minutes, plus 30 minutes' refrigeration
- Rating
- 4(367)
- Notes
- Read community notes
In Morocco, chermoula is traditionally used as a marinade for grilled fish. You’ve used the Moroccan herb and spice blend, chermoula in all sorts of dishes, but not the way it is traditionally used in Morocco, as a marinade and sauce for fish (usually grilled). When you make the chermoula, you can do it as the recipe instructs, in a food processor, or as the Moroccans do, finely chopping all of the herbs. You can also use a mortar and pestle. If you want to you can thin it out with more oil or lemon juice. If the sauce is thick, you can just spread it over the fish with a spatula, like a rub, and let the fish marinate. It is unbelievably delicious and easy. This recipe is for fillets, but you can also use the marinade with a whole fish. I like to use the broiler for this because the juices accumulate on the foil-lined baking sheet and they are delicious poured over the fish. But grilling is traditional.
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Ingredients
Yield:Serves 4
- 1½ to 2pounds firm white fish fillets, such as halibut, mahi mahi, striped bass
- Salt and freshly ground pepper
- 1recipe chermoula (see recipe)
- Additional lemon juice and wedges or olive oil to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
163 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 14 grams protein; 333 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Season the fish with salt and pepper. In a large baking dish combine the fish with half the chermoula and toss together until the fish is coated. If the chermoula is thick it may be easier to spread it onto the fish with a spatula. Refrigerate for 15 to 30 minutes while you preheat the broiler or prepare a grill.
Step
2
If using a broiler, line a sheet pan with foil and brush the foil with olive oil, or oil a shallow baking dish. Place the fish in the pan in a single layer. If desired drizzle on a little more olive oil or lemon juice. Place under the broiler, close to the heat (about 2½ inches below) and broil 5 minutes. Check the fish; the timing depends on how thick the fillets are; figure on 4 to 5 minutes per ½ inch of thickness. It is done when it is opaque and you can pull it apart with a fork. Using a spatula, transfer the fish from the sheet pan or baking dish to a platter or to individual plates. Tip the juices in the pan over the fish fillets. Pass the remaining chermoula and lemon wedges at the table.
Tip
- Advance preparation: The chermoula will keep for a few days in the refrigerator but it will lose its vibrant green color.
Ratings
4
out of 5
367
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Cooking Notes
Michelle
If you make a big batch of chermoula, can you freeze part of it for later use?
David Look
Yes, you can!
Delise
Really tasty! Used swordfish and scallops, grilled the fish. Could use a touch more cayenne next time. Served w/ grilled summer squash, zucchini, bell peppers and red onions.
Tipitina
Made with grouper and was one of the most delicious preparations for fish I’ve ever made. Served with couscous and green beans. Quick and delicious dinner.
Tracey Jenkins
Made this with Mahi Mahi. I did most of the cooking baked and then broiled the last 3 minutes. Delicious!
francie
delicious but the whole thing caught fire from all the olive oil and the flames were substantial! Had to take it out and the chermoula was not bright green anymore :( but rather charred tho still tasted good. Has this happened to anyone else?
Ian
I broiled Chilean sea bass for the recommended 5 minutes and it was completely raw. I would recommend moving the fish farther down from the broiler so it doesn't burn and giving it 10 minutes. The chermoula sauce was delicious.
Kathleen
Delish!!
David
Used a rock fish filet, but just roasted it on high heat because I did sheet pan dinner w shrimp and asparagus also.
Tracey Jenkins
Made this with Mahi Mahi. I did most of the cooking baked and then broiled the last 3 minutes. Delicious!
Tipitina
Made with grouper and was one of the most delicious preparations for fish I’ve ever made. Served with couscous and green beans. Quick and delicious dinner.
Joanne
Great with swordfish. Broiled for now - will grill when it’s warmer. Delicious.
LW
Frozen mahi mahi was great with this
PDeCo
Used 2 whole sea bass, each 1.3 pounds. Coated inside and out with chermoula, marinated 20 minutes. Broiled on 2nd rack down (~5" from broiler) 1st side 9 min, then flipped to second side for 10 min. Fish temp measured with thermometer was ~130 degrees F, so I switched to bake at 450 for another 7 or so min. Checked again and it was above 145. Came out perfectly. I will certainly do this one again.
sanchez
This recipe was amazingly delicious! Can’t wait to make it again.
Tiny
Wow, this was awesome. I followed the chermoula recipe almost exactly (bumped up the cayenne and coriander seeds, didn't use the whole 1/4 c. lemon juice). Did this on broiled Mahi and served with steamed asparagus and grilled tomato halves, and the chermoula went great with it all. One of the best things I've made in a while. Going to try it on grilled chicken next time.
BB
Seared the skin side of snapper filet in a pan, and finished it in a baking sheet with roasting vegetables. Excellent.
Delise
Really tasty! Used swordfish and scallops, grilled the fish. Could use a touch more cayenne next time. Served w/ grilled summer squash, zucchini, bell peppers and red onions.
Michelle
If you make a big batch of chermoula, can you freeze part of it for later use?
David Look
Yes, you can!
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