|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 1g||2%|
|Total Sugars 0g|
|Vitamin C 1mg||6%|
|*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.|
Chermoula is a thick marinade for fish and the foundation of many Moroccan and North African fish dishes, such as fried sardines stuffed with chermoula and a fish tagine called mqualli made of layered potatoes, tomatoes, fish, and peppers. Although each country has its version of chermoula—and there are several variations—the taste is always very similar.
In addition to fish, it can also be used to marinate chicken or shellfish; just add extra water to thin it out, leave the meat to marinate for up to a day, and grill or bake to your liking.
This classic chermoula recipe, which is close to relish in texture, is quick and easy to prepare. Adjust the levels of spiciness depending on your preference. Because it yields a good amount (enough to marinate 4 1/2 pounds of fish), you can save some to add to baked potatoes or veggies, or to mix into couscous or rice.
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
Gather the ingredients.
Mix all of the ingredients—cilantro, garlic, paprika, cumin, salt, ginger and cayenne pepper (if using), saffron threads, oil, and lemon juice—in a bowl.
The chermoula is ready to be used for marinating meats and veggies, dressing potatoes before baking, or mixing into rice, quinoa, or couscous. Enjoy.
- Taste and adjust to your liking; whether you want it a bit more citrusy or a touch spicier, it's up to you.
How to Use
Although the suggested use for chermoula is as a relish or marinade for fish, you can play with the flavors of this delicious rub and add it to other preparations:
- Stuff a whole chicken with pieces of lemon, lime, onion, carrot, and celery coated in the marinade, and put some more chermoula between the skin and the meat of the chicken, adding generous chunks of butter as well. Drizzle with olive oil, and sprinkle salt and pepper before baking.
- Cook some rice with a tablespoon of chermoula, add grilled skirt steak, and top with fresh cilantro and lime wedges.
- Cut open a whole fresh baguette, apply a generous layer of chermoula on both sides, and layer on pastrami, arugula, iceberg lettuce, and goat cheese for an innovative hero sandwich. Slice into small pieces as a party appetizer.
- Add 2 tablespoons of chermoula to 1 cup of full-fat greek yogurt. Mix with 2 tablespoons of olive oil, the juice of a lime, and salt and pepper for a veggie-and-chip dip.
How to Store and Freeze
- The chermoula is best fresh, but it can be stored for later use. If placing in the refrigerator, add a bit of oil to the top before sealing in an airtight container; it will keep for up to three days.
- You can also freeze the chermoula; spoon it into plastic bags or ice cube trays and store it for about three months.