Classic Moroccan Charmoula for Fish
- Ready In:
- 10mins
- Ingredients:
- 9
- Serves:
-
2-3
ingredients
- 1⁄2 tablespoon paprika
- 1⁄2 small dried red chilies, crushed or 1/4 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 2 cloves garlic, finely minced
- 4 tablespoons lemon juice
- 1 tablespoon dried parsley
- 1⁄4 cup chopped cilantro
- 1⁄3 cup fruity olive oil
- salt and black pepper
directions
- 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!
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Reviews
-
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.
RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois