Moroccan Chermoula Marinade

A bowl of chermoula Moroccan marinade
Christine Benlafquih
Ratings (50)
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: Serves 8 to 10
Nutritional Guidelines (per serving)
71 Calories
5g Fat
8g Carbs
1g Protein
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Nutrition Facts
Servings: Serves 8 to 10
Amount per serving
Calories 71
% Daily Value*
Total Fat 5g 6%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 238mg 10%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 5%
Protein 1g
Calcium 41mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chermoula is a marinade for fish and the foundation of a number of Moroccan fish dishes, including a baked fish tagine, fried sardines stuffed with chermoula and fish tagine mqualli. Chermoula can also be used to marinate chicken or shellfish. When using as a marinade, you will need to add a little bit of liquid to thin it out; the recipe here creates a thicker sauce which is closer to a relish, ideal for stuffing fried fish.

This classic Chermoula recipe is quick and easy to prepare. It's similar to a pesto but without the nuts and cheese. It calls for fresh cilantro, here you want to use only the leaves and small stems; the large stems should be discarded.

Chermoula Origins

Chermoula is made in Morocco, Algeria, Lybia, and Tunisia. Each country has a slightly different method to prepare it, but the results are very similar in taste. Feel free to adjust the cayenne pepper to your preference. This recipe makes enough marinade for about 4 1/2 pounds (2 kilograms) of fish. You can also use it to top vegetables like cauliflower or winter squash, or stir a little into your couscous.

Ingredients

  • 1 large bunch cilantro (coriander, finely chopped)
  • 4 cloves garlic (pressed or finely chopped)
  • 2 tablespoons paprika
  • 1 tablespoon cumin
  • 1 teaspoon salt (or more, to taste)
  • Optional: 1 teaspoon ginger
  • Optional: 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon saffron threads (crumbled)
  • 3 tablespoons vegetable oil
  • 1 small lemon (juiced)

Steps to Make It

  1. Mix all ingredients in a bowl.

  2. The chermoula is now ready to use.

Tips

  • When marinating fish or chicken, you might want to add a little more oil or a tablespoon or two of water to thin the marinade, so it's easier to distribute over the fish.
  • Leave the chermoula thick if using as a stuffing for fried fish or if you intend to use it as a relish.
  • Saffron is the most expensive spice on earth. It's actually worth more in weight than gold is. It comes from the dried stigma of the Crocus Sativus Linneaus, a type of Iris, and must be hand-picked from the flowers. Sourcing saffron threads can be difficult, but they are well worth the time and money.
  • If you choose to substitute saffron powder, make sure to check the ingredient label to ensure that the powder is actually made of saffron. It's not uncommon for the saffron powder to consist primarily of paprika, turmeric, or other spices.
  • If you can't find pure saffron powder, opt for the one that has saffron listed as the first ingredient. Also, note that if you do choose saffron powder, you will lose the visual element of the seeing the threads in the marinade, which may or may not matter to you.