Moroccan Citrus Marinade Recipes

MOROCCAN CHERMOULA MARINADE

Moroccan Chermoula Marinade image

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

Ingredients

1 large bunch cilantro, finely chopped (only small leaves and small stems)
4 cloves garlic, pressed or finely chopped
2 tablespoons paprika
1 tablespoon cumin
1 teaspoon salt, or more to taste)
1 teaspoon chopped fresh ginger , optional
1/2 teaspoon cayenne pepper, optional
1/4 teaspoon saffron threads , crumbled
3 tablespoons vegetable oil
2 tablespoons freshly squeezed lemon juice, from 1 small lemon

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

MOROCCAN MARINADE

Moroccan Marinade image

Make and share this Moroccan Marinade recipe from Food.com.

Provided by CHILI SPICE

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
2 tablespoons cumin, ground
2 tablespoons paprika
2 tablespoons sugar, granulated
2 tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon salt and pepper
1/4 teaspoon cinnamon, ground

Steps:

Mix all the ingredients in a glass bowl. Add 4 servings of the meat of your choice (1 lb boneless or 2 lb bone-in). Mix to combine, cover and refrigerate for 4 hours (only 30 minutes for seafood or prawns).

Nutrition Facts : Calories 139.6, Fat 11.2, SaturatedFat 1.5, Sodium 6.8, Carbohydrate 10.8, Fiber 1.7, Sugar 6.9, Protein 1.2

MARINATED STURGEON WITH MOROCCAN CHICKPEA SALAD

Marinated Sturgeon with Moroccan Chickpea Salad image

Categories Blender Citrus Fish Garlic Herb Marinate Roast High Fiber Raisin Walnut Cucumber Chickpea Bell Pepper Capers Seed Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 22

Ingredients

Charmoula
1 tablespoon fennel seeds
2 teaspoons coarsely chopped fresh rosemary
1 teaspoon cumin seeds
1 teaspoon dried crushed red pepper
1 teaspoon whole white peppercorns
1 cup coarsely chopped fresh parsley leaves
1 cup coarsely chopped fresh cilantro leaves
1/3 cup chopped fresh mint
1/4 cup fresh lemon juice
3 garlic cloves, chopped
1 cup olive oil
6 (6- to 7-ounce) sturgeon fillets or steaks
Moroccan salad
2 large red bell peppers
2 flatbreads (such as pita bread)
1 15 1/2-ounce can chickpeas, drained
1 cup diced seeded peeled cucumber
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup raisins
2 tablespoons drained capers
2 tablespoons olive oil

Steps:

For charmoula:
Combine first 5 ingredients in spice grinder and process until finely ground. Transfer to blender. Add parsley and next 4 ingredients to blender. With blender running, gradually add oil and blend until coarse puree forms. Season to taste with salt. Do ahead Charmoula can be made 1 day ahead. Transfer to bowl and refrigerate. Let stand at room temperature 1 hour before using.
Place fish on large plate. Pour 3/4 cup charmoula over fish, turning to coat. Cover and refrigerate fish at least 1 hour and up to 1 day. Cover and refrigerate remaining charmoula to use as dressing for salad.
For moroccan salad:
Char bell peppers directly over gas flame or in broiler until blackened on all sides.
Transfer to paper bag and seal tightly; let stand 15 minutes. Peel, seed, and chop peppers. Toast flatbreads directly over gas flame or in broiler until crisp and charred in spots on both sides. When cool enough to handle, tear into bite-size pieces.
Preheat oven to 400°F. Place peppers, torn bread pieces, chickpeas, and next 4 ingredients in large bowl. Add 3/4 cup reserved charmoula; toss to coat. Season with salt and pepper.
Heat olive oil in large ovenproof nonstick skillet over medium-high heat. Add fish with marinade still clinging to surface and cook until brown, about 3 minutes per side. Transfer skillet to oven and roast fish until cooked through, about 8 minutes.
Divide Moroccan salad among 6 plates. Top each portion with sturgeon fillet and serve.

CARLA'S CITRUS MARINADE

Carla's Citrus Marinade image

Categories Condiment/Spread Citrus Garlic Quick & Easy Summer Gourmet

Yield Makes 1 cup (enough for 1 1/2 to 2 pounds chicken or shrimp)

Number Of Ingredients 8

Ingredients

2 large garlic cloves
1/3 cup olive oil
3 tablespoons packed dark brown sugar
2 tablespoons balsamic vinegar
1 1/2 teaspoons Dijon mustard
1/4 cup fresh lemon juice
1/4 cup fresh orange or lime juice
1 1/2 teaspoons freshly grated lemon zest

Steps:

Thinly slice garlic and in a small saucepan cook in oil over moderately low heat until it just begins to turn golden. Remove pan from heat and with a slotted spoon discard garlic.
Into oil in pan stir in remaining ingredients and salt and pepper to taste and cool marinade.

MOROCCAN MARINADE FOR GRILLING CHICKEN

Moroccan Marinade for Grilling Chicken image

A nice fresh marinade for the grill. Utilizes fresh citrus with the earthy flavors of cumin and paprika.

Provided by DailyInspiration

Categories Lemon

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup fresh cilantro leaves
2 garlic cloves, finely chopped
2 tablespoons paprika
2 teaspoons ground cumin
2 tablespoons fresh lemon juice
1/2 cup lowfat chicken broth
16 ounces chicken breasts, boneless and skinless

Steps:

Mix all ingredients in a large glass bowl. Add 2-4 chicken breast fillets and stir until they are well coated. Cover and refrigerate at least 2 hours, preferably overnight.
Grill or broil chicken.

Nutrition Facts : Calories 435.6, Fat 22.7, SaturatedFat 6.3, Cholesterol 145.2, Sodium 340.2, Carbohydrate 7, Fiber 2.8, Sugar 1.4, Protein 50.2

CITRUS CARNE ASADA MARINADE

Citrus Carne Asada Marinade image

I have used this recipe for a number of years, and most often marinate enough steak for a few meals. After the marinade time, the steak can be frozen in meal-sized portions for quick meals later. The flavor of this carne asada is much better, and the meat much more tender, than any I have had in Mexican restaurants. If cut in strips, this meat also works very well for fajitas. Serve with tortillas, Mexican rice, and beans.

Provided by judy2304

Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes

Time P1DT25m

Yield 8

Number Of Ingredients 17

Ingredients

1 medium onion, thinly sliced
¼ cup soy sauce
¼ cup lime juice
¼ cup lemon juice
¼ cup orange juice
1 small bunch cilantro, chopped, or to taste
2 tablespoons chili powder
4 cloves garlic, crushed
2 teaspoons ground cumin
1 ½ teaspoons dried oregano
1 ½ teaspoons crushed coriander seeds
1 teaspoon hot pepper sauce (such as Tabasco®)
1 teaspoon finely chopped chipotle pepper
1 teaspoon ground black pepper
½ teaspoon white sugar
2 pounds flank steak
2 tablespoons olive oil, or as needed

Steps:

Combine onion, soy sauce, lime juice, lemon juice, orange juice, cilantro, chili powder, garlic, cumin, oregano, coriander, hot sauce, chipotle pepper, black pepper, and sugar in a 1-gallon plastic zip-top bag. Add steak and seal. Marinate in the refrigerator, turning and massaging meat frequently, for up to 24 hours.
Heat olive oil in a large frying pan over high heat. Add steak and marinade. Cook steak until medium-rare to medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 to 140 degrees F (54 to 60 degrees C).

Nutrition Facts : Calories 158.3 calories, Carbohydrate 6.8 g, Cholesterol 27.3 mg, Fat 8.1 g, Fiber 1.6 g, Protein 15.2 g, SaturatedFat 2.3 g, Sodium 521.2 mg, Sugar 2.2 g

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