Recipe by English_Rose
Chermoula is a highly flavoured Moroccan marinade, that is the life saver of boring fish. There are hundreds of chermoula recipes, all different: every Moroccan cook book you pick up will contain at least three versions. It is worth trying several and ending up with a hybrid of your own. This is my favourite version. Chermoula marinated fish can be grilled, barbequed, baked or pan fried, which ever suits the fish of your choice. Pan fried salmon steaks are good, cod fillets cut into chunks and marinated are great barbequed. Makes enough marinade for fish for 4.
Top Review by Sydney Mike
Made this to use on some salmon I had the other night & although I made the whole batch, it was used over just 2 fillets ~ OUTSTANDING! Definitely a winning recipe that I'll be making again! Thanks for sharing it! [Made & reviewed while in North Africa with ZWT6]
- 2 -3 garlic cloves, chopped
- 1 -2 teaspoon ground cumin
- 1 pinch saffron thread
- 4 tablespoons olive oil
- 1 lemon, juice of
- 1 small red chili pepper, seeded and chopped
- 1 teaspoon salt
- 1 bunch fresh cilantro, finely chopped
Directions See How It's Made
- Place the garlic, cumin, saffron, olive oil, lemon juice, chili and salt in a mortar and pound with a pestle. Or alternatively put all the above in a food processor and whiz until finely chopped, I have little baby processor which makes this a doddle.
- Add the fresh cilantro and mix in or give an additional quick whiz to combine.
- Spread the mixture over the fish of your choice and leave to marinade for at least 15 minutes.