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!