Yamou’s Grilled Fish With Chermoula

READY IN: 1hr 15mins
Recipe by Chef Kate

This very simple, very delicious dish comes from a charming cookbook/travel book called "The Ethnic Paris Cookbook" by Charlotte Puckette and Olivia Kiang-Snaije.

Top Review by Nasseh

DH enjoyed this fish for dinner. I used salmon instead of red snapper. The only change I made to the recipe was to add grated onion to the chermoula mix. Thanks Chef Kate... Made for N*A*M*E* Tag

Ingredients Nutrition


  1. To make the chermoula, combine the garlic, cilantro (coriander), cumin, hot pepper flakes, paprika and lemon juice in a food processor and process until coarsely chopped.
  2. With the motor running, slowly add the olive oil in a steady stream and process until smooth.
  3. Season with salt and pepper.
  4. With a sharp knife, cut two deep slits in the thickest part of both sides of each fish. Rub the fish with the chermoula, working it well into the slashes.
  5. Place in the refrigerator for 1 hour to marinate.
  6. Prepare hot grill fire or preheat the broiler.
  7. Grill or broil the fish about 3 minutes on each side.
  8. Serve with lemon wedges and any unused chermoula sauce.

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