Grilled Fish with Chermoula
A Moroccan dish of fish, lemon and coriander, seasoned with cumin and paprika and grilled. It comes to the table with lemon wedges and any unused chermoula sauce.
1 hr 15 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 60 min · 75 min total
- medium
- 1
To make the chermoula, combine the garlic, cilantro (coriander), cumin, hot pepper flakes, paprika and lemon juice in a food processor and process until coarsely chopped.
- 2
With the motor running, slowly add the olive oil in a steady stream and process until smooth.
- 3
Season with salt and pepper. With a sharp knife, cut two deep slits in the thickest part of both sides of each fish. Rub the fish with the chermoula, working it well into the slashes.
- 4
Place in the refrigerator for 1 hour to marinate. Prepare hot grill fire or preheat the broiler.
- 5
Grill or broil the fish about 3 minutes on each side. Serve with lemon wedges and any unused chermoula sauce.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
