MOROCCAN CHERMOULA MARINADE
Chermoula is a tasty Moroccan marinade for fish made of cilantro, garlic, and spices. You can adjust the heat to your taste.
Provided by Christine Benlafquih
Categories Entree Dinner Ingredient Sauce
Time 10m
Yield 10
Number Of Ingredients 10
Steps:
- The chermoula is ready to be used for marinating meats and veggies, dressing potatoes before baking, or mixing into rice, quinoa, or couscous. Enjoy.
Nutrition Facts : Calories 45 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 215 mg, Sugar 0 g, Fat 4 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g
BROILED FISH WITH CHERMOULA
In Morocco, chermoula is traditionally used as a marinade for grilled fish. You've used the Moroccan herb and spice blend, chermoula in all sorts of dishes, but not the way it is traditionally used in Morocco, as a marinade and sauce for fish (usually grilled). When you make the chermoula, you can do it as the recipe instructs, in a food processor, or as the Moroccans do, finely chopping all of the herbs. You can also use a mortar and pestle. If you want to you can thin it out with more oil or lemon juice. If the sauce is thick, you can just spread it over the fish with a spatula, like a rub, and let the fish marinate. It is unbelievably delicious and easy. This recipe is for fillets, but you can also use the marinade with a whole fish. I like to use the broiler for this because the juices accumulate on the foil-lined baking sheet and they are delicious poured over the fish. But grilling is traditional.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 45m
Yield Serves 4
Number Of Ingredients 4
Steps:
- Season the fish with salt and pepper. In a large baking dish combine the fish with half the chermoula and toss together until the fish is coated. If the chermoula is thick it may be easier to spread it onto the fish with a spatula. Refrigerate for 15 to 30 minutes while you preheat the broiler or prepare a grill.
- If using a broiler, line a sheet pan with foil and brush the foil with olive oil, or oil a shallow baking dish. Place the fish in the pan in a single layer. If desired drizzle on a little more olive oil or lemon juice. Place under the broiler, close to the heat (about 2 1/2 inches below) and broil 5 minutes. Check the fish; the timing depends on how thick the fillets are; figure on 4 to 5 minutes per 1/2 inch of thickness. It is done when it is opaque and you can pull it apart with a fork. Using a spatula, transfer the fish from the sheet pan or baking dish to a platter or to individual plates. Tip the juices in the pan over the fish fillets. Pass the remaining chermoula and lemon wedges at the table.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 11 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 2 grams, Sodium 333 milligrams, Sugar 0 grams
CHERMOULA
Chermoula is a pungent Moroccan herb sauce traditionally served with grilled fish. I think it's great with all sorts of other dishes, such as roasted cauliflower, roasted winter squash or chicken. Sometimes I stir a little into a couscous, too.
Provided by Martha Rose Shulman
Categories condiments, dips and spreads
Time 10m
Yield Makes 1 cup, about
Number Of Ingredients 10
Steps:
- Coarsely chop the cilantro and parsley. A scissors is a good tool for this; point it tip down in the measuring cup and cut the leaves. Then place them in a food processor and chop very fine, or chop on a cutting board. You should have 1 cup finely chopped herbs.
- Place the garlic and salt in a mortar and puree. Add a small handful of the chopped herbs, and gently but firmly grind until the herbs begin to dissolve. Add another handful. When all of the herbs have been mashed, work in the spices, 1/3 cup olive oil and lemon juice. Taste and adjust seasoning. Add more olive oil or salt if desired. Serve with grilled fish and/or vegetables, or with chicken.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 19 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 200 milligrams, Sugar 1 gram
MOROCCAN FISH TAGINE
This delicious healthy dish common to North Africa, particularly Morocco, is one of my favorites when entertaining guests. The wonderful spices blended with fresh vegetables and fish is a crowd pleaser. The fish is marinated in a chermoula sauce to soak up all the wonderful spices prior to cooking. This dish is prepared in a traditional method in a ceramic tagine, but can be prepared in a heavy lidded pot. This dish as it cooks emits some of the most wonderful smells throughout the house. Serve with couscous or rice and crusty bread to mop up all the wonderful sauce!
Provided by winechef
Time 3h50m
Yield 6
Number Of Ingredients 18
Steps:
- Mix 1/2 cup olive oil, 1/2 cup cilantro, parsley, lemon juice, garlic, paprika, ginger, cumin, salt, and saffron in a large glass or ceramic bowl. Add cod and mix well. Cover and marinate in the refrigerator for 2 hours.
- Heat 1 tablespoon olive oil in a large pot or tagine. Layer onion rings, carrot matchsticks, and potato slices in the pot in that order. Remove cod from marinade and spread evenly over potatoes. Cover cod with green bell pepper rings and tomato strips. Sprinkle 1/4 cup cilantro on top. Pour marinade over cilantro.
- Cover pot tightly and cook over low heat until potatoes are tender and cod flakes easily with a fork, about 1 hour.
Nutrition Facts : Calories 368.1 calories, Carbohydrate 22 g, Cholesterol 40.9 mg, Fat 21.4 g, Fiber 4.2 g, Protein 23.1 g, SaturatedFat 3 g, Sodium 289.4 mg, Sugar 5 g
FISH MARINADE (CHERMOULA)
This is an easy marinade to throw together. You can marinate any fish you'd like with this marinade, but I prefer whitefish. You only need to marinate your fish for a short amount of time - an hour or two is plenty.
Provided by LifeIsGood
Categories Moroccan
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In food processor or blender combine cilantro, garlic, vinegar, lemon juice, paprika, cumin, crushed red pepper, olive oil, salt, and cayenne to a fine paste. Adjust the consistency by adding more olive oil; the marinade should be fairly thick.
CHERMOULA (MOROCCAN FISH MARINADE)
Make and share this Chermoula (Moroccan Fish Marinade) recipe from Food.com.
Provided by Az B8990
Categories Moroccan
Time 10m
Yield 1 batch, 1 serving(s)
Number Of Ingredients 10
Steps:
- In food processor or blender combine cilantro, garlic, vinegar, lemon juice, paprika, cumin, crushed red pepper, olive oil, salt, and cayenne to a fine paste.
- Adjust the consistency by adding more olive oil; the marinade should be fairly thick.
Nutrition Facts : Calories 660.8, Fat 30.5, SaturatedFat 4.2, Sodium 62.5, Carbohydrate 90.8, Fiber 9, Sugar 4.7, Protein 17.9
CHERMOULA-MARINATED MACKEREL
Chermoula is a North African marinade, used to flavour fish. The recipe varies, but this one contains paprika, making in Moroccan
Provided by Maria Elia
Categories Dinner, Main course
Time 40m
Number Of Ingredients 17
Steps:
- Pound the ingredients for the filling together using a pestle and mortar. Make 3 diagonal incisions along both sides of each mackerel, then push in the filling. Chill for up to 2 hrs before cooking.
- Heat oven to 180C/160C fan/gas 4. For the chermoula, place the garlic, spices, lemon juice, coriander and a pinch of sea salt into a blender. Slowly drizzle in the olive oil, blending.
- Brush the mackerel with a little olive oil on both sides, then place on a hot griddle or frying pan and sear for 2 mins on each side. Carefully transfer to an oven tray and bake for about 10 mins, or until the mackerel is cooked through. Drizzle with some of the chermoula and serve with the Carrot, olive & lemon couscous (recipe, below), lemon wedges and the remaining chermoula on the side.
Nutrition Facts : Calories 698 calories, Fat 58 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Protein 40 grams protein, Sodium 0.36 milligram of sodium
FISH CHERMOULA
Steps:
- Make chermoula:
- In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind fine coriander seeds, peppercorns, red pepper flakes, and saffron. Transfer spice mixture to a small bowl and stir in remaining chermoula ingredients.
- Lightly oil a shallow baking dish just large enough to hold fillets in one layer. Arrange fillets, seasoned with salt and pepper, in dish and top evenly with chermoula. Chill fillets, covered 1 hour.
- Preheat oven to 350°F.
- In a large heavy skillet melt butter in water over moderately high heat. Add fennel and cook, covered, stirring occasionally, 10 minutes. Cook fennel, uncovered, stirring occasionally, until tender, 5 to 10 minutes more, and season with salt and pepper.
- While fennel is cooking, bake chilled fish in oven until it just flakes, 10 to 15 minutes.
- Serve each fillet on a bed of fennel and garnish with fennel fronds.
More about "chermoula moroccan fish marinade recipes"
CHERMOULA FISH, MOROCCAN MARINATED FISH - DEMAND …
From demandafrica.com
Estimated Reading Time 2 mins
- Mix olive oil, garlic cloves, coriander, lemon juice, paprika, ground cumin, salt, cayenne pepper, and saffron together until smooth (feel free to use a food processor for this).
- Heat a large deep skillet over medium heat and add the carrots, potatoes and the remaining chermoula.
CHERMOULA: HOW TO MAKE MOROCCAN FISH CHERMOULA
From desidakaar.com
CHERMOULA - A TRADITIONAL MOROCCAN RECIPE | GREEDY …
From greedygourmet.com
CHERMOULA (MOROCCAN MARINADE) - PLAIN.RECIPES
From plain.recipes
MOROCCAN CHERMOULA MARINADE RECIPE - YOUTUBE
From youtube.com
CHERMOULA - SKINNYTASTE
From skinnytaste.com
CHERMOULA FISH - PIQUANT POST - GLOBALLY INSPIRED RECIPES
From piquantpost.com
CHERMOULA MOROCCAN FISH MARINADE RECIPE - WEBETUTORIAL
From webetutorial.com
FISH WITH MOROCCAN CHERMOULA SAUCE - GREATIST
From greatist.com
MOROCCAN CHERMOULA MARINATED FISH IN THE OVEN -TAGRA
From amboora.com
SALMON CHARMOULA | CHERMOULA SAUCE RECIPE - SPICESINC.COM
From spicesinc.com
OVEN BAKED FISH WITH MOROCCAN CHERMOULA AND CELERIAC ROOT
From 4passionfood.com
CHERMOULA - CLASSIC MOROCCAN MARINADE AND SAUCE - KOSHER …
From koshercowboy.com
CHERMOULA: AUTHENTIC MOROCCAN MARINADE RECIPE - CAPETOCASA
From capetocasa.com
5-MINUTE CHERMOULA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
CHERMOULA PASTE - A SAUCY KITCHEN
From asaucykitchen.com
TASTE OF MAROC - MOROCCAN FOOD, CULTURE, LIFESTYLE AND TRAVEL
From tasteofmaroc.com
MOROCCAN STYLE GRILLED FISH WITH CHERMOULA (FISH BROCHETTES)
From cook2nourish.com
MOROCCAN CHERMOULA MARINADE – THE LAILA APPROACH HEALTH AND …
From thelailaapproach.com
CHERMOULA RECIPE: MARINADE FOR FISH AND POULTRY
From dinnersanddreams.net
TASTE OF MAROC - MOROCCAN FOOD, CULTURE, LIFESTYLE AND TRAVEL
From tasteofmaroc.com
CHERMOULA RECIPE - OR, MOROCCAN FISH - EATING ADELAIDE
From eatingadelaide.com
CHARMOULA MARINADE RECIPE - MAROCMAMA
From marocmama.com
EASY 5-MINUTE CHERMOULA SAUCE RECIPE {VIDEO} - KEY TO MY LIME
From keytomylime.com
SAUCE: CHERMOULA MARINATE. A CLASSIC MOORISH MOROCCAN SAUCE
From eatmorefish.ie
CHERMOULA (MOROCCAN MARINADE) RECIPE - RECIPEZAZZ.COM
CHERMOULA (MOROCCAN MARINADE) RECIPE - RECIPEZAZZ.COM
PARCHMENT BAKED FISH AND VEGETABLES WITH CHERMOULA RECIPE
From simplyrecipes.com
OVEN BAKED FISH WITH CHERMOULA AND PRESERVED LEMON - MY …
From mymoroccanfood.com
MOROCCAN CHERMOULA RECIPE | EATINGWELL
From eatingwell.com
CHERMOULA MOROCCAN MARINADE - YOUTUBE
From youtube.com
MOROCCAN FISH WITH CHERMOULA SAUCE: A TRAVEL ITINERARY OF FLAVOR
From arabamerica.com
CHERMOULA PRAWNS RECIPE - MOROCCAN DRY-RUB FOR SEAFOOD
From chefintransit.com
MOROCCAN FISH TAGINE WITH CHERMOULA - PETIT APRON
From petitapron.com
CHERMOULA RECIPE: MARINADE FOR FISH AND POULTRY - DINNERS AND …
From dinnersanddreams.net
WHAT IS CHERMOULA? | MOROCCAN CHERMOULA MARINADE AND SAUCE
From wozzkitchencreations.com
QUICK CHERMOULA FISH PARCELS RECIPE - TELEGRAPH
From telegraph.co.uk
CHERMOULA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love