Total Time
10mins
Prep 10 mins
Cook 0 mins

Chermoula is a North African marinade, used especially for fish. It also makes a great dipping sauce or salad dressing. This recipe has plenty of tang and has been adapted from one by Julie Le Clerc. I use coriander (cilantro) rather than parsley and Lee Kum Kee's Chili Garlic Sauce rather than a small red chili. I like the end product so much that I can eat it with a spoon. Yummo!

Ingredients Nutrition

Directions

  1. Pound all ingredients together in a large mortar and pestle or buzz in a food processor. You want a rough-textured paste. Note: I use all the coriander stems.
  2. Chermoula will keep several days in the fridge.

Reviews

(7)
Most Helpful

Whipped this up (use limes instead of lemons), tossed it with chicken thighs and threw it in the oven. It came out heavenly. I will try it on fish next. GREAT standby!!

Carianne March 03, 2012

We are away from home, travelling, fishing as we go and freezing excess fish to take home with us. When we get home with kilos of fish needing using, this is going to be my go to recipe when time is short, coriander is languishing in the fridge or my taste buds just need a wake up. Peggy, I've eaten chermoula on lamb, but never on fish-it's much, much better on fish. We caught black snapper today, Russ filleted it, then I made the chermoula in a matter of minutes, marinated for 20 minutes, then oven fried for 5. Dinner was done in a flash with a minumum of fuss and fatastic flavours.

JustJanS May 24, 2010

Quite yummy on baked ling cod (Oregon caught, same day caught, super duper fresh!) I used part of a Thai red pepper, cilantro *and* parsley! This was also good on top of some organic arugula/rocket and a scoop of brown rice!. I tested with Spanish smoked paprika, too. Prepared for Make My Recipe Downunder May 2014.

COOKGIRl May 10, 2014

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