Prep 10 mins
Cook 0 mins
Moroccan Charmoula sauce is a delightful lemony, garlicky, herby marinade and topping made a little exotic with the addition of cumin and cilantro. It's perfect with baked or grilled fish, but it perks up plain old chicken and can be tossed with couscous or rice, too. Be sure to use a good extra-virgin olive oil!
- 7.39 ml paprika
- 1 small dried red chilies, crushed or 1.23 ml cayenne pepper
- 4.92 ml ground cumin
- 2 clove garlic, finely minced
- 59.16 ml lemon juice
- 14.79 ml dried parsley
- 59.14 ml chopped cilantro
- 78.07 ml fruity olive oil
- salt and black pepper
- Whisk ingredients together and marinate white fish fillets (orange roughy works well) for 30 minutes to an hour.
- Bake or grill fish; more sauce can be served with the fish (don't use sauce previously used to marinate raw fish; set some aside in advance).
- Charmoula can also be used to marinate chicken with good results!
Kudos to Angie - I used this Charmoula with halibut for Passover and it was a huge hit!!
This is also an excellent vegan dish with sliced tofu.
Spectacular, a meal that stood out from all the rest! This is a keeper way to prepare white fish fillets (I used basa) and the only thing I changed was to leave out cilantro since I didn't have any. We didn't miss it. I used this interesting bergamot olive oil I had but will try regular x-tra virgin next time since I'm out of the other and have never seen it again. I baked the fish after marinading for an hour. The amount of marinade was quite generous for one pound of fillets and there was no need to serve any with the fish after baking. We accompanied this dish with apricot and date couscous, and had bananas ghana #134996 for dessert. It was a perfect meal, as good as it gets.