Classic Moroccan Charmoula For Fish Recipes

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CLASSIC MOROCCAN CHARMOULA FOR FISH

Moroccan Charmoula sauce is a delightful lemony, garlicky, herby marinade and topping made a little exotic with the addition of cumin and cilantro. It's perfect with baked or grilled fish, but it perks up plain old chicken and can be tossed with couscous or rice, too. Be sure to use a good extra-virgin olive oil!

Provided by EdsGirlAngie

Categories     Sauces

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 9



Classic Moroccan Charmoula for Fish image

Steps:

  • 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!

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

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



Broiled Fish With Chermoula image

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

1 1/2 to 2 pounds firm white fish fillets, such as halibut, mahi mahi, striped bass
Salt and freshly ground pepper
1 recipe chermoula (see recipe)
Additional lemon juice and wedges or olive oil to taste

FISH CHERMOULA

Categories     Fish     Bake     Marinate     Sauté     Lemon     Spice     Fennel     Healthy     Parsley     Gourmet

Yield Serves 6

Number Of Ingredients 17



Fish Chermoula image

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.

For chermoula
1/2 teaspoon coriander seeds
12 whole black peppercorns
1/4 teaspoon dried hot red pepper flakes
a large pinch saffron threads, crumbled
1/2 teaspoon coarse salt
1 teaspoon paprika
1 medium onion, minced (about 1 cup)
1/3 cup finely chopped fresh parsley leaves
2 tablespoons minced preserved lemon peel plus 2 tablespoons preserved lemon juice or fresh lemon juice to taste
2 tablespoons olive oil
2 tablespoons finely chopped fresh coriander
1 garlic clove, minced
6 skinless small fish fillets such as sea bass, red snapper, or any other firm white lean fish (about 1 3/4 pounds)
2 tablespoons unsalted butter
1/2 cup water
4 fennel bulbs (about 3 pounds), trimmed and cut lengthwise into thin strips, reserving fronds for garnish if desired

MOROCCAN FISH CHARMOULA

Charmoula is a Moroccan marinade use for different kinds of meat. This particular one is good for fish & seafood. (Cooking time is marinating time.)

Provided by FDADELKARIM

Categories     Moroccan

Time 2h15m

Yield 3/4 cup of marinade

Number Of Ingredients 13



Moroccan Fish Charmoula image

Steps:

  • Blend the herbs together in a bowl with the garlic, onion, & olive oil until pasty. Stir in the vinegar, lemon juice & spices.
  • Pour the charmoula over the fish you are using & sit in the refrigerator for at least 2 hours.
  • Note: There should be enough charmoula to marinate 2 lbs of fish or seafood.
  • Broil, bake, or grill the fish once done marinating.

3 tablespoons cilantro, finely chopped
3 tablespoons fresh parsley, finely chopped
2 medium garlic cloves, minced
1/2 onion, grated
3 tablespoons olive oil
3 -4 tablespoons lemon juice
1 tablespoon vinegar
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1 pinch cayenne pepper

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