Chermoula Seasoning 50g
Ideal for
. BBQ
• Grill
• Baking
• Roasting
Aroma and Flavour - Warm and spicy with predominant cumin profile
Information
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:
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1 cup fresh cilantro (or parsley), finely chopped
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4 garlic cloves, minced
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1 tbsp chermoula seasoning
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1 tsp ground cumin
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1 tsp smoked paprika
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½ tsp red pepper flakes (adjust to taste)
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¼ cup olive oil
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2 tbsp lemon juice
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1 preserved lemon, pulp removed & peel minced (optional but traditional)
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Salt to taste
For the Fish:
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4 whole fish (e.g., Tarakihi , Snapper OR 4 firm fillets (salmon, cod, or swordfish)
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1 lemon, sliced (for stuffing fish)
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Extra olive oil (for grilling)
Instructions:
1. Make the Chermoula Marinade:
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In a bowl, combine cilantro, garlic, chermoula seasoning, cumin, paprika, red pepper flakes, olive oil, lemon juice, and preserved lemon (if using).
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Reserve 2 tbsp for serving.
2. Marinate the Fish:
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Whole fish: Make diagonal slashes on both sides. Stuff cavity with lemon slices and rub ⅔ of chermoula inside/outside.
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Fillets: Coat both sides with chermoula.
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Refrigerate 1 hour (no longer, or the acid will "cook" the fish).
3. Grill the Fish:
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Heat grill or grill pan to medium-high. Brush grates with oil.
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Grill whole fish 5-7 mins per side (fillets 3-4 mins per side) until flesh flakes easily.
4. Serve:
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Drizzle with reserved chermoula.
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Pair with couscous, grilled veggies, or warm flatbread.
Other Popular Chermoula Recipes:
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Chermoula Roasted Vegetables (cauliflower, carrots, zucchini)
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Chermoula Chicken Skewers (grilled or baked)
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Chermoula Hummus (swirled into classic hummus)
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Chermoula Eggs (poached or shakshuka-style)
Pro Tip: For extra depth, add 1 tsp harissa Powder to the marinade.
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