Chermoula Seasoning 50g

Recipes & Uses

Why You'll Love Our Chermoula Seasoning:

Authentic Taste: Crafted to mimic the traditional fresh Chermoula recipes used in Morocco and Algeria.

Incredibly Versatile: Goes far beyond fish! Use it as a marinade for chicken, a dressing for roasted vegetables, or a flavour booster 

How to Use Your Chermoula Seasoning:

The Classic Marinade: Mix 3 tablespoons of Chermoula seasoning with 4 tablespoons of olive oil and the juice of half a lemon. Coat firm fish fillets (like snapper or tarakihi), prawns, or chicken thighs and marinate for 30 minutes before grilling or baking.

Roasted Vegetable Heaven: Toss carrots, cauliflower, potatoes, or pumpkin in a light coating of oil, then sprinkle generously with the dry Chermoula seasoning. Roast until tender and golden.

Flavourful Dips & Dressings: Stir a spoonful into Greek yoghurt or sour cream for a quick, flavourful dip. Or, whisk with olive oil and lemon juice to make a stunning salad dressing.

Spice Up Grains: Stir a teaspoon through cooked couscous, quinoa, or rice for an instant flavour upgrade.

Recipe for Chermoula Seasoning

Moroccan Grilled Fish with Chermoula

Serves: 4
Prep Time: 15 mins (+ 1 hour marination)
Cook Time: 15-20 mins

Ingredients:

For the Chermoula Marinade:

• 1 cup fresh cilantro (or parsley), finely chopped

• 4 garlic cloves, minced

• 1 tbsp chermoula seasoning 

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp red pepper flakes (adjust to taste)

• ¼ cup olive oil

• 2 tbsp lemon juice

• 1 preserved lemon, pulp removed & peel minced (optional but traditional)

• Salt to taste

For the Fish:

• 4 whole fish (e.g., Tarakihi , Snapper OR 4 firm fillets (salmon, cod, or swordfish)

• 1 lemon, sliced (for stuffing fish)

• Extra olive oil (for grilling)

Instructions:

1. Make the Chermoula Marinade:

1. In a bowl, combine cilantro, garlic, chermoula seasoning, cumin, paprika, red pepper flakes, olive oil, lemon juice, and preserved lemon (if using).

2. Reserve 2 tbsp for serving.

2. Marinate the Fish:

• Whole fish: Make diagonal slashes on both sides. Stuff cavity with lemon slices and rub ⅔ of chermoula inside/outside.

• Fillets: Coat both sides with chermoula.

• Refrigerate 1 hour (no longer, or the acid will "cook" the fish).

3. Grill the Fish:

1. Heat grill or grill pan to medium-high. Brush grates with oil.

2. Grill whole fish 5-7 mins per side (fillets 3-4 mins per side) until flesh flakes easily.

4. Serve:

• Drizzle with reserved chermoula.

• Pair with couscous, grilled veggies, or warm flatbread.

Other Popular Chermoula Recipes:

1. Chermoula Roasted Vegetables (cauliflower, carrots, zucchini)

2. Chermoula Chicken Skewers (grilled or baked)

3. Chermoula Hummus (swirled into classic hummus)

4. Chermoula Eggs (poached or shakshuka-style)

Pro Tip: For extra depth, add 1 tsp harissa Powder to the marinade. 

 Note 

At Spice N Easy, we take food safety and allergen awareness seriously. Please be aware that all our products are packed in a facility in New Zealand , that also handles various allergens, including tree nuts, peanuts, sesame, lupin, gluten-containing cereals, soy, milk, eggs, and other potential allergens.

Although we take care to minimise the risk of cross-contact, we cannot guarantee that our products are completely free from traces of these allergens.

If you have a food allergy, intolerance, or dietary restriction, please read the product label carefully before consumption. If you have any concerns about allergens in our products, please contact us before placing your order.

Your safety and well-being are important to us. Thank you for choosing Spice N Easy.